Chicken Paillard Salad with Thai Basil Green Goddess

Thai basil is one of my absolute favorite herbs. Different from sweet basil, which is mostly used in Italian cooking. Thai basil has a slightly savory, sweet, and spicy-anice flavor to it. Using sweet basil certainly OK in this recipe, but it just doesn't add that extra WOW factor like the Thai basil does. It's worth seeking out for this dish - trust me! It's a restaurant worthy salad for sure!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the green goddess dressing: in a food processor or blender, combine the Mayo, anchovy paste, garlic, types olives, green onion, lemon, salt, and pepper and blend until smooth. Refrigerate until ready to use. (This keeps for 5 to 7 days in the refrigerator.)

Step 2

Make the chicken paillards: with a sharp knife, trim the chicken breast of any excess fat, then set them flat on a cutting board. Place one hand flat on top of a breast to hold it steady. With your other hand, hold the knife parallel to the cutting board and make a long, steady cut horizontally through the middle of the breast. Stop about 1/2 inch short of cutting all the way through. Open the chicken like a book. Place a piece of parchment paper or plastic wrap on top of the butterfly breast and use a meat mallet or the bottom of a heavy skillet to pound it to about a 1/4 inch thickness. Pat dry with paper towels. Repeat with the mitt remaining chicken breasts.

Step 3

Season both sides of the chicken with the salt, black pepper, and Cayenne.

Step 4

In a large skillet, preferably cast iron, heat the Olive oil over medium high heat. When the skill is hot but not smoking, cook the chicken until golden Brown and both sides and cook through, 4 to 5 minutes per side. You'll likely have to do this in multiple batches, adding more oil to the Pan if it becomes dry. Transfer the cooked chicken to a clean plate and drizzle with the women juice.

Step 5

Assemble the salad: in a large bowl, combine the butter lettuce, radishes, and Thai basil leaves. Drizzle and toss with your desired amount of the green goddess dressing.

Step 6

To serve: divide the chicken and the juices among 4 plates and top with the dressed salad.