Upside Down Chicken Paillard for National Chicken Month

September is National Chicken Month.  In honor of the noble bird, here’s a easy and elegant entrée salad.  I call it Upside Down Chicken Paillard.  I use Pasolivo Kitchen Blend Olive Oil and their delicious White Balsamic.

upside down chicken paillard is an easy and elegant entreé salad

upside down chicken paillard is an easy and elegant entreé salad

Upside Down Chicken Paillard
Baby Greens
Watercress
4 Chicken Cutlets, pounded very thin
Salt and Pepper
2 T Olive Oil
1 clove Garlic, cut in half

Herb and Shallot Dressing:
¼ cup + 2 T Olive Oil
2 T White Balsamic Vinegar
1 t. fresh Thyme, chopped
1 T fresh Parsley, chopped
1 t. Shallot, finely
Salt and Pepper

I recommend Pasolivo Kitchen Blend Olive oil for this dressing

I recommend Pasolivo Kitchen Blend Olive oil for this dressing

Pasolivo white balsamic vinegar is perfect in this dressing

Pasolivo white balsamic vinegar is perfect in this dressing

Do Ahead

Dressing:
Combine all ingredients in a medium bowl and whisk well.  Store in small container until ready to use.

Salad Preparation
Liberally salt and pepper both sides of the chicken cutlets. Heat the two tablespoons of olive oil in a large non-stick skillet.  Add the garlic and cook for one minute until fragrant.  Remove the garlic clove and add the chicken cutlets.  Sauté until golden brown on both sides, about four minutes a side.  Toss the greens in the dressing.  Plate the chicken first and top with a generous mound of greens.

Top the chicken with a generous mound of greens tossed in the dressing

Top the chicken with a generous mound of greens tossed in the dressing

Cook’s Notes:
As a simple accompaniment, slice and grill a loaf of crusty, rustic bread and serve more Pasolivo Olive Oil for dipping.  Great with a Justin Sauvignon Blanc…Pasolivo’s neighbor!

Serve Justin's Sauvignon Blanc as a great accompaniment

Serve Justin's Sauvignon Blanc as a great accompaniment