Grilled Chicken with Gremolata and Arugula Salad Recipe

Name: Grilled Chicken with Gremolata and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic; 1/4 teaspoon kosher salt, plus more for seasoning; 3/4 cup fresh flat-leaf parsley leaves; 1 teaspoon finely grated lemon zest; 1 teaspoon freshly squeezed lemon juice; 1 tablespoon extra-virgin olive oil; 4 chicken paillards (scaloppini), about 4 ounces each; Olive oil spray; Freshly ground black pepper; 2 bunches arugula, stemmed and leaves torn; 1/4 head radicchio, separated and leaves torn; 1 cup red or yellow pear tomatoes, halved; 1 teaspoon extra-virgin olive oil; 1 teaspoon freshly squeezed lemon juice; 1/4 teaspoon kosher salt; Freshly ground black pepper

Servings: persons

1 clove garlic
1/4 teaspoon kosher salt, plus more for seasoning
3/4 cup fresh flat-leaf parsley leaves
1 teaspoon finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper
2 bunches arugula, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
1 cup red or yellow pear tomatoes, halved
1 teaspoon extra-virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper

1
For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste.
2
Chop the parsley leaves with the garlic paste.
3
Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl.
4
Set aside.
5
Preheat a grill pan or nonstick skillet to medium high.
6
Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste.
7
Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
8
Put each paillard on a plate and top with the gremolata.
9
Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates.
10
Serve immediately.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 clove garlic, 1/4 teaspoon kosher salt, plus more for seasoning, 3/4 cup fresh flat-leaf parsley leaves, 1 teaspoon finely grated lemon zest, and more.

Yes, Grilled Chicken with Gremolata and Arugula 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.

Grilled Chicken with Gremolata and Arugula Salad

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