Boneless, skinless chicken breasts are often derided as dry and bland. But I love pounding them and then grilling them until juicy. Their subtlety makes them perfect for a range of flavors—especially in salads. This is one I eat throughout autumn as a complete meal.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Heat your grill to high. Use a lightly oiled kitchen towel to carefully grease the grill grate.
Step 2
In a small bowl, combine the mint, tarragon, thyme, zest, pepper, and oil. Generously season the chicken with salt, then rub the herb oil all over. Grill the chicken, turning once, until just cooked through, about 3 minutes. Transfer to a cutting board and let rest while you make the salad.
Step 3
In a large bowl, gently toss the endive, frisée, arugula, radicchio, avocado, apple, and pecans with the vinaigrette until well mixed.
Step 4
Divide the salad among serving plates. Slice the chicken and divide among the salad. Sprinkle the cheese over the chicken. Serve immediately.
c’est bon
Step 5
To get an even 1/4-inch-thick chicken breast, you don’t simply pound away. Put the chicken breast smooth side down on a work surface. Cut a slit lengthwise straight down the center, stopping 1/4 inch from the bottom. At the base of the slit, turn the knife 90 degrees and cut along one side parallel to the bottom of the chicken, but don’t cut through the end. Repeat on the other side. Open the two flaps you’ve just created. Gently pound the chicken until nice and flat.
