Chicken Paillard, Arugula Salad

with a Creamy Genovese Pesto Dressing

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Ingredients 2 Servings


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
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  • Pound chicken breasts on a work surface using a meat mallet or heavy pan to 1/4-inch thick.

  • Whisk vinegar, lemon juice and olive oil in a bowl and add the chicken breasts. Marinate for 15 minutes.

  • 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.

  • Meanwhile, in a separate bowl, whisk the pesto, olive oil, vinegar, salt and pepper. Add arugula, salami and black olives. Toss together.

  • Place chicken breast in the center of a large plate, Add a nice handful of the dressed arugula on top. Serve.

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