Mario Batali's Chicken Paillard with Spring Salad

By ctozzi

Ingredients

• For the Spring Salad:
• 6 Chicken Thighs (Boneless; skin on; pounded to 1/4- inch thick)
• Salt and Pepper
• Extra Virgin Olive Oil
• 1 Lemon
• 10 ounces fresh Arugula
• 1 cup fresh Ceci (chick peas)
• 1 pint Cherry Tomatoes (halved)
• 1 bunch fresh Asparagus (shaved)
• 1/2 cup fresh Chives (chopped)
• 1 tablespoon Dijon Mustard
• 2 tablespoons Maple Syrup
• 3 tablespoons Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• Salt and Pepper

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 6 Chicken Thighs (Boneless; skin on; pounded to 1/4- inch thick)
Salt and Pepper
Extra Virgin Olive Oil

instructions Preheat a grill to medium high. Season chicken with salt, pepper and olive oil on both sides. Place on the grill, skin-side down, and cook for 3 to 4 minutes or until the skin is charred and crispy.

step 2

ingredients 1 Lemon

instructions Flip the chicken and continue to cook on the second side for 3 to 4 more minutes or until the chicken is cooked through. Remove to a plate and drizzle freshly squeezed lemon juice over the chicken. Serve with the Spring Salad.

step 3

ingredients

instructions For the Spring Salad: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

step 4

ingredients 1 pint Cherry Tomatoes (halved)
Olive Oil

instructions In a medium bowl, toss the tomatoes with olive oil, salt and pepper. Pour onto the baking sheet in a single layer. Roast for 10 to 12 minutes, or until lightly charred and soft. Remove from oven and set aside.

step 5

ingredients 1 tablespoon Dijon Mustard
2 tablespoons Maple Syrup
3 tablespoons Red Wine Vinegar
1/2 cup fresh Chives (chopped)
1/2 cup Extra Virgin Olive Oil
Salt and Pepper

instructions In a large bowl, stir together the Dijon, maple syrup, vinegar, chives and olive oil just until combined. Season with salt to taste. The maple syrup adds sweetness and depth to the dressing.

step 6

ingredients 10 ounces fresh Arugula
1 cup fresh Ceci (chick peas)
1 bunch fresh Asparagus (shaved)

instructions Add the remaining ingredients to the bowl and toss to coat in the dressing.

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