Grilled Chicken Paillards with Spring Vegetables
Skip the boring grilled chicken this weekend and impress your friends and family with this winner. Perfect for entertaining cuz you can pound and marinate the chicken, plus prep all the veggies up to a day ahead of time (just refrigerate everything). When it's time to eat, all you'll need to do is grill and toss the salad.
What you need
4 boneless, skinless chicken breasts
½ cup Tessemae’s Green Goddess
1 bunch asparagus, ends trimmed
6 radishes, very thinly sliced on a slicer
1 English cucumber, very thinly sliced on a slicer
2 cups baby spring greens (kale, arugula, watercress…)
1 avocado, diced
What to do
Fist, make the chicken paillards: The goal is to have nice, thin chicken that cooks evenly and quickly. Cut each chicken breast in half horizontally with a sharp knife. (You can also stop before cutting all the way through, and then open the chicken like a book. This way you have one large piece for a large, traditional paillard.) Either way, place the chicken between layers of plastic wrap and pound until thin with a meat mallet or rolling pin. (See Tip!)
Heat your grill to high. Drizzle the chicken with 2 tablespoons of Green Goddess. Drizzle the asparagus with 2 tablespoons of Green Goddess. Grill the asparagus until just tender and set aside. Grill the chicken next (it will be fast!) about 2 minutes a side.
Toss the asparagus, radishes, cucumber and greens with ¼ cup Green Goddess and serve over the chicken. Top with avocado.
Tip: If you don’t want to pound and cut yourself, look for raw “chicken cutlets” or “thin sliced chicken breasts” at the store. They will not be as large, but will work just fine.