Chicken Paillards with Herb-Tomato Salad Recipe
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Ingredients
- 2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about1 1/2 cups)
- 1 clove garlic, peeled and smashed
- 1 scallion (white and green parts), thinly sliced
- 3 tablespoons extra-virgin olive oil, plus additional for brushing
- 2 teaspoons red wine vinegar
- 2 teaspoons kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 1/3 cup torn fresh basil
- 3 tablespoons roughly chopped fresh tarragon
- 3 tablespoons roughly chopped fresh flat-leaf parsley
- 4 chicken paillards, about 6 ounces each (see chef's note, below)
Instructions - Prepare an outdoor grill with a hot four.
- Toss tomatoes, garlic, scallion, 3 tablespoons olive oil, vinegar, salt, pepper and 2 teaspoons in a medium bowl, two major. Add all the two do not throw the bowl on herbs.
- Brush olive and salt and pepper, two keys with the chicken lightly with oil season Paillard. Grill chicken, turning once, until, through the cooked about 2 minutes per side. Stir in the tomatoes, herbs. Put a Paillard Wed 4 plates on each of the top, spoon some tomato herb salad, and serve (garlic, smashed and you may want to look out for delete.)
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Instructions 