Chicken Paillard Salad with Thai Basil Green Goddess

Name: Chicken Paillard Salad with Thai Basil Green Goddess
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Thai, Asian
Ingredients: 1 cup Mayo; 2 teaspoons anchovy paste; 2 garlic cloves, peeled; 1 cup packed Thai basil leaves; 1/2 cup Roughly chopped green onion; 3 tablespoons freshly squeezed lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 small boneless, skinless chicken breasts (about 8 oz each); 1 tsp kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon Cayenne pepper; Is 2 tbsp extra Virgin Olive oil, plus more as needed; 1 tablespoon freshly squeezed lemon juice (about 1/2 lemon); 2 heads butter lettuce, quartered through the stem; One cup thinly sliced red radishes or watermelon radishes; 1/2 cup roughly chopped Thai basil leaves

6 steps

Prep:25minCook:5min

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!

Updated at: Thu, 17 Aug 2023 01:11:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories747.1 kcal (37%)

Total Fat56.2 g (80%)

Carbs6.8 g (3%)

Sugars2.1 g (2%)

Protein53.9 g (108%)

Sodium1290.2 mg (65%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

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.)

Food ProcessorMix

thai basil leaves1 cup

freshly squeezed lemon juice3 tablespoons

kosher salt½ teaspoon

freshly ground black pepper¼ teaspoon

garlic cloves2

mayo1 cup

anchovy paste2 teaspoons

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.

Knife

Cutting Board

Parchment paper

Plastic wrap

Meat Pounder

Paper Towel

boneless skinless chicken breasts8 oz

Step 3

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

kosher salt1 tsp

freshly ground black pepper½ teaspoon

cayenne pepper¼ teaspoon

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.

Cast Iron Skillet

extra Virgin Olive oil2 Tbsp

freshly squeezed lemon juice1 tablespoon

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.