Grilled Chicken with Gremolata and Arugula Salad

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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!