French Chicken Paillard
with Warm Walnut Vinaigrette & String Pea Salad
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Get your fill of French elegance, sans carbs. Paillard chicken, pounded for thinness, is a classic of the cuisine. This warm vinaigrette, with lightly browned walnuts and bright lemon juice, makes us swoon, so we’re putting it on the meat and the salad.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Head of curly leaf lettuce
- 1 Lemon
- 100g Radishes
- 100g String peas (sugar snap peas or snow peas)
- 1 Shallot (or onion)
- 25g Chopped walnuts
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Walnuts
You will need:
Large pan
Oil
Salt & pepper (S&P)
Plastic wrap
Total Fat
37 g
Saturated Fat
5 g
Sodium
620 mg
Total Carb
23 g
Sugars
8 g
Protein
41 g
Fibre
8 g
Preparation
Prepare the chicken
- Pat the chicken dry; place between 2 sheets of plastic wrap.
- Using a rolling pin or the side of a knife, pound to flatten into a ½ inch thickness.
- Remove the plastic wrap and rub the chicken with the spices and a drizzle of oil.
Cook the chicken
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, halve the lemon; juice ½ and quarter the remaining ½.
- Halve, peel and mince the shallot.
- Thinly slice the radishes.
- Separate the lettuce leaves; tear the leaves.
- Remove the stem ends of the string peas; halve crosswise.
Make the vinaigrette
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shallot and sauté, 30 sec. to 1 min., until softened.
- Add the walnuts and sauté, 1 to 2 min., until beginning to brown.
- Add the lemon juice and sauté, 30 sec. to 1 min., until combined.
- Transfer to a bowl and add 2 tbsp oil (double for 4 portions) and S&P.
Make the salad
- In a large bowl, combine the lettuce, radishes, string peas and ½ the vinaigrette.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Drizzle with the remaining vinaigrette.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
