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Crispy Chicken Paillard With Arugula Salad And Lemony Vinaigrette Recipe

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Kitchen Daily
Related tags
salad low carb memorial day dinner lunch
Nutrition per serving    (USDA % daily values)
CAL
960
FAT
182%
CHOL
65%
SOD
95%

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Ingredients for 4 servings

2 whole boneless, skinless chicken breast (about 1 pound total)

1 teaspoon kosher salt

1/2 teaspoon fresh minced garlic

FOR LEMONY DRESSING:

1/2 hot house cucumber, peeled and finely sliced

1 1/2 cups cherry or grape tomatoes, rinsed and halved

1/4 cup fresh lemon juice

2 cups buttermilk

2-3 turns Freshly ground black pepper

2 cups fresh baby arugula

1/2 small red onion, finely sliced into crescents

1 pinch kosher salt

1 teaspoon lemon zest, finely minced or grated on a microplane

FOR ARUGULA salad:

1/2 cup good quality, fruity extra virgin olive oil

1 tablespoon dijon mustard

optional: 1/2 teaspoon fine salt for seasoning

FOR chicken PAILLARDS:

1 1/2 cups all-purpose flour

2 cups plain breadcrumbs

10 turns Freshly ground black pepper

1/4 cup extra-virgin olive oil

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