Antioxidant Salad with Chicken Paillard

 

I had this salad recently and had to recreate it. It’s so good and satisfying. It also had bee pollen and pepitas but I prefer it without those. 

Antioxidant Salad with Chicken Paillard

Salad

Mixed Greens

Goji berries

Pomegranate seeds

Blueberries

Blackberries

Pistachios

 

Balsamic Vinaigrette

 

3-4 T balsamic vinegar

1 T Dijon mustard (heaping tablespoon)

2 garlic cloves, minced

Juice from one large lemon wedge

1/3 cup olive oil

Salt & pepper

 

Chicken Paillard

Boneless, skinless chicken breast – butterflied and pounded thin 

Garlic powder

Salt & pepper

2 T olive oil

2 T butter – don’t skip the butter!

 

Sprinkle cutlets with salt, pepper and garlic granules. Heat butter and olive oil in large sauté pan over medium high heat. When it’s hot, add the cutlets and cook until perfectly browned. When they are ready, flip and brown on the other side. If you used enough olive oil and butter, you should just be able to flip it. If not, you can add more. Once browned remove to a platter. Cut on the diagonal into little strips and serve with a lemon wedge. 

 

 * My kids love this chicken. It's great with caesar salad as well.