Chicken Paillards With Corn Salad Recipe

Name: Chicken Paillards With Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 1/4 cup plus 1 tablespoon lemon juice; 2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin; 3 tablespoons extra-virgin olive oil; 1/2 cup chopped onion; 2 ears corn, kernels stripped; 1 jalapeno chile, seeded and minced; 1 medium-size yellow summer squash, diced; Salt and ground black pepper; 1 medium yellow tomato, diced; ⅓ cup flour; 2 tablespoons minced cilantro leaves

Servings: persons

1 tablespoon Dijon mustard
1/4 cup plus 1 tablespoon lemon juice
2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin
3 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 ears corn, kernels stripped
1 jalapeno chile, seeded and minced
1 medium-size yellow summer squash, diced
Salt and ground black pepper
1 medium yellow tomato, diced
⅓ cup flour
2 tablespoons minced cilantro leaves

1
Mix mustard and 1/4 cup lemon juice in a shallow dish.
2
Cut each chicken breast in half, place in the mustard mixture, turn to coat both sides and set aside.
3
Heat 1 tablespoon oil in a large skillet, add onion and saute on low a few minutes, until softened.
4
Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes.
5
Season with salt and pepper.
6
Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
7
Remove chicken from marinade and dust with flour.
8
Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side.
9
Arrange on a serving platter.
10
Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon Dijon mustard, 1/4 cup plus 1 tablespoon lemon juice, 2 skinless and boneless chicken breasts, about 1 1/4 pounds, pounded thin, 3 tablespoons extra-virgin olive oil, and more.

Yes, Chicken Paillards With Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken Paillards With Corn Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions