Chicken Paillard

Name: Chicken Paillard
Cuisine: European, Mediterranean, French
Ingredients: 4 large skinless, boneless chicken breasts (~8 oz / 225g each); Juice of 2 lemons (marinade); Kosher salt, freshly ground black pepper; 1 tsp turmeric; 1 tsp dried rosemary or dried oregano; 2–3 tsp olive oil (for the skillet, used across 2 batches); 16 cups (~2 small heads) cabbage, very thinly sliced; 2 small red onions, very thinly sliced; 4 cups baby spinach; 1 cup fresh blueberries; 2 tsp crushed red pepper flakes; 4 cloves garlic, minced; 2 tsp fresh ginger, finely grated; 8 tbsp (½ cup) red wine vinegar; 4 tbsp (¼ cup) olive oil; 4 tbsp (¼ cup) flaxseed oil; Zest + juice of 2 lemons; Salt to taste

8 steps

Updated at: Sun, 15 Mar 2026 20:53:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories695.8 kcal (35%)

Total Fat37.4 g (53%)

Carbs35.3 g (14%)

Sugars17.9 g (20%)

Protein57.6 g (115%)

Sodium582.9 mg (29%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Chicken

4 x 8 ozskinless boneless chicken breasts

freshly ground black pepper

1 tspturmeric

1 tspdried rosemary

or dried oregano

2 tspolive oil

for the skillet, used across 2 batches

Slaw

16 cupscabbage

very thinly sliced

2red onions

small, very thinly sliced

4 cupsbaby spinach

1 cupfresh blueberries

2 tspcrushed red pepper flakes

4cloves garlic

minced

2 tspfresh ginger

finely grated

½ cupred wine vinegar

¼ cupolive oil

¼ cupflaxseed oil

Instructions

Step 1

Squeeze the 2 lemons over all 4 chicken breasts and let them sit for 10–15 minutes.

Step 2

Pat dry. Pound each breast between 2 sheets of plastic wrap to ¼" thick. Season all sides with salt, black pepper, turmeric, and rosemary or oregano.

Step 3

Heat ~1 tsp olive oil in a large skillet over medium-high heat.

Step 4

Place 2 chicken breasts in the skillet and cook until golden brown and nearly cooked through, about 3–4 minutes. Turn and cook until cooked through, about 1–2 minutes more. Transfer to a plate and tent loosely with foil to keep warm.

Step 5

Add another ~1 tsp olive oil and repeat with the remaining 2 breasts.

Step 6

Toss cabbage, baby spinach, red onion, and red pepper flakes together in a large bowl. Season with a pinch of salt.`

Step 7

Whisk together the red wine vinegar, olive oil, flaxseed oil, minced garlic, grated ginger, and lemon zest + juice. Drizzle over slaw and toss to coat well. Fold in the blueberries last.

Step 8

Top each rested chicken paillard with a generous portion of slaw. Finish with a crack of black pepper to activate the turmeric's curcumin.