Chicken Paillard with Basil Avocado Salsa

July 28, 2016 Laura

What do you make when it’s a heat wave? In the summer, when I was a kid, I can so vividly remember my mom having what she called “salad night.” She’d make tuna and egg salad and then throw them on top of a massive plate of greens and fresh veggies. This summer has been the first summer in like forever that has felt like the summers of my childhood. The days seem to be so hot and sticky and I don’t think I can remember a recent summer that has been so consistent when it comes to the heat. As a result, I find myself following in my mother’s footsteps. We’ve been eating a lot of dinner salads and I’m also making foods that are short on cooking time but long on flavor–things like fish tacos, pastas with grilled vegetables and this chicken dish paired with an avocado salsa.

For this dish, the chicken breasts are flattened to 1/4 inch thick so you’re looking at reduced cooking time. You’re also looking at a pile of avocado salsa with sweet basil. I don’t know about you, but I’ll turn on the grill if it means dinner cooks up quicker than a burger–Not that there is anything wrong with burgers, especially if you put this avocado salsa on top. Ok, so there you go! We just gave you two easy dinners for the heat.

Ingredients

4 boneless, skinless chicken breast
kosher salt
pepper
2 tsps olive oil
1/2 cup diced red onion
about 12 cherry tomatoes, halved
½ cup diced cucumber
¼ cup chopped fresh basil, plus more for garnish
1 1/2 tbsp lemon juice
½ tsp salt
3 large, ripe avocadoes, diced

Method

Place chicken between two pieces of plastic wrap or inside a plastic bag; pound chicken to about 1/4 inch thick using a mallet or rolling pin. Season with salt and pepper.

In a large bowl, toss onion, tomatoes, cucumber, basil, lemon juice and salt. Gently mix in avocado.

Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.

Lightly oil the grill with an oil-soaked towel. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Transfer to a clean platter. Or you can cook your chicken in a large cast iron skillet over medium heat. Warm1 tsp oil and add two chicken breasts and cook through, about 4 minutes on each side. Transfer to a plate and repeat with the last two breasts.

Serve chicken with salsa, drizzle olive oil and sprinkle of chopped basil.

Sweet Potato Chronicles