Grilled Chicken Paillard with Chopped Salad Nicoise
Chicken paillard—a thin, quickly grilled breast—pairs with a vibrant chopped salad inspired by the classic Nicoise. This dish balances a perfectly seared, golden chicken breast against a Mediterranean medley of tender green beans, waxy potatoes, briny olives, fresh tomatoes, and hard-boiled eggs, all bound by a bright lemon-mustard vinaigrette. The key to success is the quick, high-heat sear that creates a flavorful crust while keeping the meat tender inside. Special here: the salad is finely chopped, making each forkful contain all components. Ideal for weeknight dinners or light lunches, it's elegant enough for entertaining yet simple enough for everyday cooking. Serve warm or at room temperature. This version strips away the traditional anchovy while keeping the bright, briny spirit of Nicoise alive.
Ingredients
- 4 chicken breast, pounded thin
- ¼ cup olive oil, divided
- 1 lemon, juiced, divided
- 2 pinch sea salt, divided
- ½ pound French beans, trimmedgreen beans1:1
standard green beans available year-round
- ½ pound baby potato, whole
- ¼ cup kalamata olives, pitted
- 2 egg, hard-boiled(optional)
- 1 tablespoon Dijon mustard
- ½ teaspoon honey
- 5 ounce salad greens, mixedarugula1:1
peppery bite complements vinaigrette
- 2 tomato, chopped
Instructions
- 1
Heat an indoor or charcoal grill to high heat.
- 2
Place chicken breasts in a large shallow bowl or baking dish. Drizzle with olive oil, half the lemon juice, and sea salt. Toss until well coated.
- 3
Grill chicken in batches, rotating 90 degrees on each side halfway through cooking, until cooked through with a nice cross-hatch pattern, about 4-5 minutes per side. Remove to a plate to cool.
- 4
Bring a large pot of salted water to boil. Blanch the French beans until al dente, about 2 minutes. Remove with tongs to a colander and rinse with cold water.
- 5
Return the pot of water to a boil. Cook the baby potatoes until fork tender, about 15 minutes depending on size. Drain and set aside.
- 6
In a large mixing bowl, whisk together remaining lemon juice, Dijon mustard, honey, and sea salt. Whisk in olive oil starting with a scant tablespoon until fully incorporated, then slowly add the rest. Taste and adjust seasoning.
- 7
Finely chop the beans, potatoes, and salad greens to 1/4 inch pieces and add to the vinaigrette along with tomatoes, kalamata olives, and eggs. Toss to combine and taste for seasoning.
- 8
Arrange one piece of chicken on each plate and divide the salad among them.
Tips
Pound chicken breasts to even 1/4-inch thickness before grilling so they cook evenly in 4-5 minutes. Uneven thickness leads to either dry edges or undercooked centers. Use plastic wrap or a mallet to prevent splatter.
Build the vinaigrette by whisking lemon and mustard first, then emulsify with oil gradually—start with a scant tablespoon and whisk constantly. This creates a stable, creamy dressing that coats the chopped salad components evenly.
Chop all salad components to uniform 1/4-inch pieces so each bite contains chicken, beans, potato, greens, tomato, olive, and egg together. Inconsistent chop sizes lead to unbalanced flavors in individual forkfuls.
Good to Know
Refrigerate salad and chicken separately in airtight containers for up to 2 days. Vinaigrette keeps 3 days. Chicken best served warm or room temperature same day.
Prepare vinaigrette, hard-boil eggs, and blanch beans and potatoes up to 1 day ahead. Grill chicken no more than 4 hours ahead. Assemble salad within 2 hours of serving to prevent sogginess.
Serve at room temperature or warm. Pairs with crisp white wine—Sauvignon Blanc or Vermentino. Add crusty bread to soak vinaigrette.
Common Mistakes
Skip pounding the chicken to achieve even thickness; uneven paillards cook unevenly, leaving some dry.
Add oil to vinaigrette too quickly without emulsifying; broken dressing pools at bottom of bowl instead of coating salad evenly.
Chop salad components to inconsistent sizes; large chunks separate from small pieces, breaking the balance of each bite.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this salad ahead?
Prepare components separately up to 1 day ahead: vinaigrette, hard-boiled eggs, blanched beans, and cooked potatoes. Assemble the chopped salad within 2 hours of serving to prevent the greens from wilting and becoming soggy from the vinaigrette.
What if I don't have kalamata olives?
Substitute with Nicoise olives, which are traditional in this dish and slightly smaller and earthier. Green olives work too but are less briny. Use the same quantity. Avoid pitted olives if possible—unpitted ones have better flavor and texture in chopped salads.
Can I cook the chicken indoors if I don't have a grill?
Yes, use a cast-iron or stainless steel skillet over medium-high heat for 4-5 minutes per side. You'll still achieve a cross-hatch by rotating 90 degrees halfway through. A grill pan also works. Indoor cooking won't develop the same char, but the crust will be golden and flavorful.