Posted by / 01 May 2017 / No comments /

Chicken Paillard with Spring Green Salad #TasteCreations

Welcome to the May edition of #TasteCreations, where we are featuring salads!  The summer months are such a great time to have a salad, with fresh greens easily available and inexpensive! Plus, it is super easy to grow your own salad bowl, too!

Chicken Paillard with Spring Green Salad

#TasteCreations wants to introduce you to our newest member of the family: Teri from The Freshman Cook.  Teri is a professional chef and restaurant owner (for over 20 years!) and writes a blog for the "freshman cook."  Her recipes are easy to follow and always so good!



I chose this salad because it has a great balance of cooked and raw vegetables, with lots of contrast.The parmesan can be left off for those who are dairy free (like me).


Chicken Paillard with Herbes de Povence and Spring Green Salad

5 oz asparagus
grape tomatoes
1 shallot
chives
1 T champagne vinegar
2 boneless, skinless chicken breasts
4 oz sugar snap peas
3 T slivered almonds
1 T herbes de Provance
1 T unsalted butter
3 oz baby arugula
shaved parmesan
2 T olive oil
salt and pepper

Clean your produce. Trim the asparagus by snapping off the woody ends and cutting on a diagonal into 1 inch pieces. Halve the tomatoes and mince the shallot (use the shallot sparingly to taste.) To start your dressing,  put the shallots in a large bowl (the whole salad will go in there eventually) and add the sliced chives. Pour the vinegar over the shallots and chives.

Pound the chicken to an even thickness and set aside. Heat 1 T olive oil in a large skillet over medium heat.  Add the snap peas and asparagus and saute until bright green, about 3 minutes.  Vegetables will be slightly tender.  Add almonds, and stir for about 3 more minutes.  Season with salt and pepper.  Transfer veggies to a plate, keep skillet handy for the chicken.  Season chicken with the herbes de provence and salt and pepper.  Heat skillet again and add butter and 1 T olive oil until butter is foamy, add chicken and cook until no pink shows, about 4 minutes per side.

To finish the dressing, while the chicken is cooking, add 1/4 t salt and 1/4 t pepper to the shallots and stir.  Whisk in 2 T olive oil to fully combine.  This completes the dressing.

Add the arugula, tomatoes, sauteed veggies to the vinaigrette and toss, coating evenly.  Divide the salad between two plates, top with cooked chicken and garnish with parmesan.

This was so good.  It sounds like a lot of steps but really it goes quickly and the warm veggies and chicken on the salad was so amazing!

Let's see what the others were up to this month:

Nikki from Tikkido has this Tequila Lime Grilled Shrimp Salad that I cannot wait to try!
Rosemary from An Italian in my Kitchen has Homemade Creamy Italian Dressing with Grilled Chicken Salad.  Oh. My. Word.
Teri from The Freshman Cooks has Chicken Avocado Caprese Salad which I know my husband will love!
Lauren from The Mom Home Guide has Chicken Avocado Strawberry Salad which sounds lovely for Mother's Day!

If you are a food or lifestyle blogger who posts about food and would like to join us, please email me at terri@terristeffes.com and I will send you the details!  We are a laid back but wonderful group of bloggers to work with and we would love to have you!

Salad Recipes #tastecreations

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