Greek-style Grilled Chicken Paillard
Serves: 4 (unless you eat a whole chicken breast yourself, in which case you have to double this to serve 4 people)
  • 4 Tablespoons unrefined, extra-virgin olive oil plus extra for drizzling
  • 4 Tablespoons freshly squeezed lemon juice (about 2 large lemons)
  • 1 Tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 2 Tablespoons dried oregano, plus extra for sprinkling
  • 1 ¼ teaspoons kosher salt or sea salt
  • Freshly ground black pepper, to taste
  • 2 bone-less skin-less chicken breasts
  • 2 Persian cucumbers or ½ English cucumber, diced
  • 1 cup cherry tomatoes, quartered
  • ¼ cup thinly sliced red onion or pickled onion (there's a recipe for pickled shallots in my book on page 109)
  • 2 Tablespoons roughly chopped kalamata olives
  • ¼ cup crumbled feta cheese or avocado (or both)
  1. Heat the grill to medium. In a screw-top jar combine the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Shake until combined. Measure 2 Tablespoons for the salad and set aside the remainder for the marinade.
  2. Place the chicken breasts one at a time in between two pieces of plastic wrap or in a large ziploc bag and pound to a ¼-inch thickness on a cutting board. You can use a meat mallet or a rolling pin. The idea is to get the chicken to an even thickness all around. Remove from the plastic and place in a glass baking dish and add the reserved marinade. Allow to sit at room temperature for 30-60 minutes.
  3. Make the Greek salad topping. In a medium bowl, combine the cucumbers, tomatoes, onion, kalamata olives and toss with the reserved 2 Tablespoons of dressing. Top with the feta (or avocado, if using) and set aside.
  4. Grill the chicken until grill marks appear and the chicken releases easily from the grill, about 3-4 minutes. Turn the chicken and grill the other side until cooked through, about 2 minutes longer.
  5. Place the chicken on a platter and top with salad.
Chicken can also be plated on a bed of arugula leaves drizzled with a little olive oil, as shown here.
Recipe by Pamela Salzman at