Summertime Chicken Paillard & Broccolini Tomato Salad

Summertime Chicken Paillard & Broccolini Tomato Salad

Summer is the perfect time to enjoy light and fresh meals that highlight the vibrant flavors of the season. If you’re looking for a delicious and satisfying dish to add to your summer repertoire, look no further than this Chicken Paillard & Broccolini Tomato Salad. It combines tender pan-seared chicken paillards with a refreshing broccolini tomato salad dressed in a zesty white wine vinaigrette. Get ready to indulge in a culinary delight that captures the essence of summertime.

Preparation is quick and easy, with a total time of just 45 minutes. This recipe serves 2 to 4 people, making it perfect for an intimate meal. So let’s get started!

Ingredients:

For the white wine vinaigrette:

• 1/4 cup white wine vinegar
• 1/2 tsp dry yellow mustard
• 1/4 tsp coarse salt
• 1/4 tsp ground pepper
• 3/4 cup extra-virgin olive oil

For the broccolini tomato salad:

• 8 oz broccolini, trimmed
• 10 oz mini plum tomatoes, halved
• White wine vinaigrette (to taste)
• Coarse salt and ground pepper (to taste)

For the pan-seared chicken paillards:

• 2-4 boneless, skinless chicken breasts, butterflied (or halved) and pounded 1/4 inch thick
• 1 tbsp extra-virgin olive oil (for cooking)
• 1 tbsp unsalted butter (for cooking)
• Coarse salt and ground pepper (to taste)

Instructions:

1. Start by preparing the white wine vinaigrette. In a medium-sized mason jar, combine the white wine vinegar, dry yellow mustard, coarse salt, ground pepper, and extra-virgin olive oil. Secure the lid tightly and shake well until the ingredients are blended together. Adjust the seasonings to your taste.
2. Moving on to the broccolini tomato salad, begin by washing and halving the mini plum tomatoes. Place them in a serving bowl. Steam the broccolini until it is tender-crisp. You can then set it aside to cool or place it directly in a bowl of ice water to preserve its rich green color. Once the broccolini has cooled, roughly chop it into bite-size pieces. Add the broccolini to the serving bowl with the halved tomatoes. Toss the salad with the white wine vinaigrette and season with salt and pepper to taste.
3. Now it’s time to prepare the pan-seared chicken paillards. Butterfly each chicken breast by slicing it horizontally, or you can halve them if you prefer. Place each piece of chicken between two pieces of plastic wrap and pound them until they are evenly thin, about 1/4 inch thick. Season the chicken with salt and pepper.
4. In a skillet over medium to high heat, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter has melted and the skillet is hot, sear the chicken breasts on each side for approximately 1-3 minutes. Cook them until they are done and nicely golden brown.
5. To serve, arrange the pan-seared chicken paillards on a plate alongside the broccolini tomato salad. Drizzle any remaining white wine vinaigrette over the chicken and salad for an extra burst of flavor. You can garnish with fresh herbs like basil or parsley if desired.

This Summertime Chicken Paillard & Broccolini Tomato Salad is not only delicious but also versatile. You can serve it as a main course for a light lunch or dinner, or even prepare it as a stunning addition to your summer barbecue spread. It pairs beautifully with a chilled glass of white wine or a refreshing iced tea.

So, this summer, indulge in the flavors of the season with this Chicken Paillard & Broccolini Tomato Salad. It’s a delightful combination that will leave you feeling satisfied, refreshed, and ready to embrace the joys of summertime dining.

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Summertime Chicken Paillard & Broccolini Tomato Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 2 -4 servings

Author Stasia Wimmer Boschetti

Ingredients

White Wine Vinaigrette

• 1/4 cup white wine vinegar
• 1/2 tsp dry yellow mustard
• 1/4 tsp coarse salt
• 1/4 tsp ground pepper
• 3/4 cup extra-virgin olive oil

Broccolini Tomato Salad

• 8 oz broccolini, trimmed
• 10 oz mini plum tomatoes, halved
• white wine vinaigrette, to taste
• coarse salt and ground pepper, to taste

Pan Seared Chicken Paillards

• 2-4 boneless, skinless chicken breasts, butterflied (or halved) and pounded 1/4 inch thick
• 1 tbsp extra-virgin olive oil (for cooking)
• 1 tbsp unsalted butter (for cooking)
• coarse salt and ground pepper, to taste

Instructions

1. Start by preparing the white wine vinaigrette. In a medium-sized mason jar, combine the white wine vinegar, dry yellow mustard, coarse salt, ground pepper, and extra-virgin olive oil. Secure the lid tightly and shake well until the ingredients are blended together. Adjust the seasonings to your taste.

2. Moving on to the broccolini tomato salad, begin by washing and halving the mini plum tomatoes. Place them in a serving bowl. Steam the broccolini until it is tender-crisp. You can then set it aside to cool or place it directly in a bowl of ice water to preserve its rich green color. Once the broccolini has cooled, roughly chop it into bite-size pieces. Add the broccolini to the serving bowl with the halved tomatoes. Toss the salad with the white wine vinaigrette and season with salt and pepper to taste.

3. Now it’s time to prepare the pan-seared chicken paillards. Butterfly each chicken breast by slicing it horizontally, or you can halve them if you prefer. Place each piece of chicken between two pieces of plastic wrap and pound them until they are evenly thin, about 1/4 inch thick. Season the chicken with salt and pepper.

4. In a skillet over medium to high heat, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once the butter has melted and the skillet is hot, sear the chicken breasts on each side for approximately 1-3 minutes. Cook them until they are done and nicely golden brown.

5. To serve, arrange the pan-seared chicken paillards on a plate alongside the broccolini tomato salad. Drizzle any remaining white wine vinaigrette over the chicken and salad for an extra burst of flavor. You can garnish with fresh herbs like basil or parsley if desired.