Filed Under: main-dish, north-american, saute, Under 20 Mins, Vegetables

Chicken Paillard with Fresh Fig Salad and Blue Cheese

Pounding chicken breasts into paillards, thin slices, is a great way to use chicken for salad. It cooks fast and evenly so the meat stays nice and moist. The salty-sweet combination of figs, pancetta, and blue cheese is dynamite.

April 8th, 2012

Prep Time
20 minutes
Cook Time
45 minutes
  • 4 boneless, skinless chicken breasts (about 1-1/2 lb)
  • 1/2 pounds pancetta
  • Extra-virgin olive oil
  • 1/4 pounds blue cheese, crumbled
  • 1 bunch arugula, trimmed
  • 1 small basket fresh figs, halved
  • Tarragon leaves, for garnish
Chicken Paillard with Fresh Fig Salad and Blue Cheese Dressing
  • 3 tablespoons honey
  • 1/4 Cups extra-virgin olive oil
  • 1 shallot, chopped
  • 1 tablespoon sherry vinegar
  • 1/2 lemon, juiced
  • 1 teaspoon chopped fresh tarragon
  1. Whisk together all ingredients for vinaigrette in a small bowl and set aside.

  2. Sandwich chicken breasts between 2 layers of plastic wrap and pound them very thin with a meat cleaver or rolling pin.

  3. Remove chicken breasts from plastic and season well on both sides with salt and pepper.

  4. Heat a large sauté pan over medium heat. Unroll pancetta so it looks like big strips of bacon. Add it to pan and fry until fat is rendered, 3 to 4 minutes. Drain on paper towels.

  5. Drizzle a tablespoon of olive oil into pan with pancetta drippings. Add chicken and pan-fry for 3 to 4 minutes on each side to brown breasts and cook them through. Use a spatula to remove chicken to paper towels with pancetta.

  6. Add vinaigrette to sauté pan and heat for a few minutes, stirring to lift bits of pancetta and chicken from bottom of pan; take pan off heat.

  7. To serve, arrange chicken on a platter. Scatter blue cheese, arugula, figs, and pancetta over. Drizzle dressing over everything and garnish with tarragon leaves.

Chicken Paillard with Fresh Fig Salad and Blue Cheese

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