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5 from 3 votes

Greek-style Grilled Chicken Paillard

Servings: 4 (unless you eat a whole chicken breast yourself, in which case you have to double this to serve 4 people)
Author: Pamela

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Place the chicken on a platter and top with salad.

Notes

Chicken can also be plated on a bed of arugula leaves drizzled with a little olive oil, as shown here.