Grilled Chicken Paillard with Grilled Pineapple Salad Recipe Bleecker May 30, 2015 bbq, Dinner, Featured, Food Types, Healthy, Lunch, Recipes When Julie and I went to the taping of The Chew they made two grilled dishes that both looked delicious and easy! I decided to cook for my mom and test out one of these recipes. The original recipe for Daphne Oz’s Grilled Chicken Paillard with Grilled Pineapple Salad can be found here. The only main change I made when I prepared this dish was the addition of marinating the chicken. I find that plain grilled chicken can often be boring and bland so I decided to amp up the flavor with a pineapple, lime, and jalapeño marinade. Ingredients for Grilled Chicken Paillard Marinade No sugar added pineapple juice Juice of 2 limes 1 diced jalapeno with seeds Lots of black pepper Grilled chicken and Pineapple salad 4 boneless skinless thinly cut chicken breast ( If you can’t find thinly cut chicken breast you can just buy normal ones and pound them to ¼ of an inch.) 1 large package of cut up pineapple chunks 1 head of radicchio with outer leaves removed cut in half and shredded into ½ inch slices 1 cup of julienned or grated carrots 2 tablespoons of chopped mint leaves 2 tablespoons of lemon juice 2 teaspoons of Dijon mustard 1 tablespoon chopped parsley 1 tablespoon of apple cider vinegar olive oil salt and pepper Directions for Grilled Chicken Paillard Combine all of the ingredients for the marinade in a zip top bag and add in the chicken. Keep in the fridge for 30 minutes to 4 hours making sure to flip half way through. About 30 minutes before grilling, soak bamboo skewers in water to prevent them from splintering. After they are done soaking pierce each pineapple piece onto the skewers to make pineapple kebabs, I find it is easiest to grill pineapple this way. Heat up your grill to medium heat. Remove the chicken from the marinade. And grill chicken until thoroughly cooked, it should cook pretty quickly because they are thin. Make sure that you grill the pineapple until it has distinct grill marks. (Grilling pineapple this way kills that sour enzyme and makes them super sweet) In a bowl mix together the lemon juice, vinegar, oil, salt, pepper and herbs. Toss together the radicchio, carrot and pineapple with the dressing, season more if desired. Plate with a piece of chicken resting on top of the salad and enjoy! This Grilled Chicken Paillard recipe would be great with some big pieces of grilled bread too or some added arugula into the salad so feel free to mix it up to your own taste. My family enjoyed this light afternoon lunch with Bloody Mary’s and lots of laughs. My dad exclaimed that this was the healthiest thing he’s eaten in months! It sure was healthy but more importantly easy and delicious!
