Grilled Chicken Paillard Salad


Romula Yanes


  • 8 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped fresh oregano, or 1 tsp. dried
  • Salt and freshly ground black pepper
  • 1 1/2 pound chicken cutlets
  • 3 red bell peppers, stemmed and seeded
  • 2 romaine hearts, trimmed, leaves separated
  • 1 ounce ricotta salata or Parmesan, thinly sliced


1. Combine 6 Tbsp. vinegar, 2 Tbsp. oil, garlic, oregano, and 1/2 tsp. each salt and black pepper in a small bowl. Divide marinade between 2 ziplock backs. Place chicken in 1 bag and bell peppers in other, turning bags to coat. Marinate at room temperature, turning bags occasionally, for 30 minutes.

2. Preheat grill or a lightly oiled grill pan to medium-high heat. Remove chicken and bell peppers from bags; discard marinade. Grill chicken and bell peppers, sprinkling with salt and black pepper and turning, until chicken is cooked through and bell peppers have softened, 5 to 6 minutes. Transfer to a cutting board; let chicken rest for 5 minutes before slicing.

3. Slice chicken and bell peppers into strips; arrange over romaine. Top with cheese. Drizzle with remaining 2 Tbsp. vinegar and 1 Tbsp. oil. Sprinkle with black pepper and serve.

  • Prep:
  • Stand:
  • Cook:
  • Total:
  • Yield: 6

Nutritional Information

Calories per serving: 449
Fat per serving: 27g
Saturated fat per serving: 6g
Cholesterol per serving: 51mg
Fiber per serving: 5g
Protein per serving: 21g
Carbohydrates per serving: 30g
Sodium per serving: 889mg
Iron per serving: 3mg
Calcium per serving: 114mg

Good to Know

Red bell peppers are a good source of lycopene, an antioxidant pigment that may help ward off stroke and some types of cancer.