Creamy Chicken Paillard With Avocado Salad Creamy Chicken Paillard With Avocado Salad

Image: Jeff Coulson | Food styling: Claire Stubbs | Prop styling: Catherine Doherty

An ode to the famous French restaurateur, paillard refers to a thin cutlet of meat. This chicken version pairs wonderfully with our crisp salad.

  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

Avocado Salad:

Method

Sprinkle chicken all over with herbes de Provence, salt and pepper. In large skillet, heat oil over medium heat; cook chicken, turning once, until no longer pink inside, about 6 minutes. Remove to plate; keep warm.

Add cream to skillet; cook over medium heat, scraping up browned bits, until reduced by half, about 5 minutes. Stir in lemon juice; serve over chicken.

Avocado Salad: Meanwhile, pit, peel and slice avocado. In bowl, combine salad mix, radishes, tarragon and chives; top with avocado. Whisk together oil, vinegar, lemon juice, salt and pepper; drizzle over salad. Serve with chicken.

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 100 mg
  • Sugars 2 g
  • Protein 29 g
  • Calories 351.0
  • Total fat 22 g
  • Potassium 962 mg
  • Cholesterol 86 mg
  • Saturated fat 6 g
  • Total carbohydrate 10 g

%RDI

  • Iron 16.0
  • Folate 64.0
  • Calcium 10.0
  • Vitamin A 28.0
  • Vitamin C 42.0
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Lunch & Dinner

Creamy Chicken Paillard With Avocado Salad

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