Grilled Chicken Paillard with California Grapes and Arugula Salad | PrimalGourmet

Name: Grilled Chicken Paillard with California Grapes and Arugula Salad | PrimalGourmet
Total time: 100 min
Ingredients: 2 boneless and skinless chicken breasts (sliced in half lengthwise and pounded 1/8”-thin); 2 tablespoons extra virgin olive oil; Juice of 1 lemon; 3 cloves garlic (finely chopped); 2 tablespoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh rosemary; 1 teaspoon fresh oregano (substitute ½ teaspoon dry); 1 teaspoon kosher salt; ½ teaspoon freshly-cracked black pepper; ¼ cup extra-virgin olive oil; 1/8 cup apple cider vinegar; 1 tablespoon whole-grain mustard; 1 tablespoon honey; 1 garlic clove (finely grated); 1/4 teaspoon kosher salt; ¼ teaspoon freshly-cracked black pepper; 8 ounces arugula; 1 shallot (thinly sliced); 1 cup red grapes (sliced in half); 2 ounces thinly shaved Pecorino Romano cheese (substitute Parmigiano Reggiano)

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This Grilled Chicken Paillard with California Grapes and Arugula Salad is easy, healthy and bursting with flavour.

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Ingredients

2 boneless and skinless chicken breasts (sliced in half lengthwise and pounded 1/8”-thin)
2 tablespoons extra virgin olive oil
Juice of 1 lemon
3 cloves garlic (finely chopped)
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
1 teaspoon fresh oregano (substitute ½ teaspoon dry)
1 teaspoon kosher salt
½ teaspoon freshly-cracked black pepper
¼ cup extra-virgin olive oil
1/8 cup apple cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey
1 garlic clove (finely grated)
1/4 teaspoon kosher salt
¼ teaspoon freshly-cracked black pepper
8 ounces arugula
1 shallot (thinly sliced)
1 cup red grapes (sliced in half)
2 ounces thinly shaved Pecorino Romano cheese (substitute Parmigiano Reggiano)