Grilled Chicken Paillard with Lemon, Black-Pepper & Arugula Tomato Salad

Grilled chicken paillard with lemon, black pepper, and arugula tomato salad is the Italian trattoria lunch move: take a chicken breast, pound it thin enough to cook in minutes, and let an acidic, peppery salad do all the seasoning work on top.

The marinade keeps it clean. Lemon juice, chopped shallot, olive oil, and coarse black pepper. 30 minutes is the sweet spot; longer and the acid starts to denature the chicken into a stringy texture. On a hot grill, pounded paillards need just 2 to 3 minutes a side to reach juicy and golden.

The salad lands right on top. Handfuls of peppery arugula, diced ripe beefsteak tomatoes, thin-sliced red onion, and a simple red wine vinegar-olive oil dressing. The warm chicken underneath wilts the greens just enough to make them feel intentional, and tomato juices mingle with the pan drippings for a self-saucing plate.

Grill Tips

• Pound the chicken to about a quarter-inch even thickness. Uneven paillards cook unevenly, leaving dry edges and undercooked centers.
• Do not salt until right before grilling. Salt in the marinade draws moisture out and gives you steamed, not seared, chicken.
• Get the grill truly hot. Hot grates sear the outside before the inside overcooks. Warm grates just boil the marinade.
• Dress the salad right before plating. Pre-dressed arugula turns to wet rags in about five minutes.

Variations

• Swap arugula for watercress or baby spinach for different peppery notes.
• Shave parmesan over the salad for a classic tagliata-style finish.
• Add avocado slices or halved cherry tomatoes to the salad for a summer California turn.