Chicken Paillard, Arugula Salad with a Creamy Genovese Pesto Dressing
Chicken Paillard, Arugula Salad with a Creamy Genovese Pesto Dressing
30 minutes total
- Chicken
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Lemon
- Pesto Sauce
- Protein
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla® Creamy Genovese Pesto sauce
Ingredients
Serves 2
For the Chicken
| 2 | 6- Ounce skinless, boneless chicken breast halves |
| 1 | Teaspoon red wine vinegar |
| ½ | Lemon, juiced |
| 1 | Teaspoon extra virgin olive oil |
For the Salad
| ¼ | Cup Barilla® Creamy Genovese Pesto |
| 3 | Cups baby arugula |
| 4 | Slices of salami, thinly sliced |
| ¼ | Cup pitted black olives, halved |
| 1 | Tablespoon extra virgin olive oil |
| 1 | Tablespoon red wine vinegar |
| ¼ | Teaspoon kosher salt |
| ¼ | Teaspoon fresh ground black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Pound chicken breasts on a work surface using a meat mallet or heavy pan to 1/4-inch thick.
Step 2
Whisk vinegar, lemon juice and olive oil in a bowl and add the chicken breasts. Marinate for 15 minutes.
Step 3
Heat a cast iron skillet/grill pan or a nonstick pan on the stove over a medium high heat. Gently place chicken breasts in the pan and let cook for about 3-4 minutes each side until cooked through.
Step 4
Meanwhile, in a separate bowl, whisk the pesto, olive oil, vinegar, salt and pepper. Add arugula, salami and black olives. Toss together.
Step 5
Place chicken breast in the center of a large plate, Add a nice handful of the dressed arugula on top. Serve.
Creamy Genovese Pesto Sauce
Barilla’s Creamy Genovese Pesto Sauce is imported from Italy and made with high-quality ingredients like fragrant Italian basil and freshly grated Italian cheese for a delicious creamy texture that puts a twist on classic pesto sauce.
- Pack size 6.5 oz.
- Range Pesto Sauce