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Grilled Chicken Paillard Salad

Photo: Romulo Yanes 

Hands-on time 26 mins
Total time 56 mins

Serves: 6

Salads for supper don't have to be a snooze, you know. Shake things up with a vibrant, peppery grilled chicken salad tonight.


  • 8 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped fresh oregano, or 1 tsp. dried
  • Salt and freshly ground black pepper
  • 1 1/2 pounds chicken cutlets
  • 3 red bell peppers, stemmed and seeded
  • 2 romaine hearts, trimmed, leaves separated
  • 1 ounce ricotta salata or Parmesan, thinly sliced

Nutrition Information

  • calories 449
  • fat 27 g
  • satfat 6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21 g
  • carbohydrate 30 g
  • fiber 5 g
  • cholesterol 51 mg
  • iron 3 mg
  • sodium 889 mg
  • calcium 114 mg

How to Make It

  1. Combine 6 Tbsp. vinegar, 2 Tbsp. oil, garlic, oregano and 1/2 tsp. each salt and black pepper in a small bowl. Divide marinade between 2 ziplock bags. Place chicken in 1 bag and bell peppers in other, turning bags to coat. Marinate at room temperature, turning bags occasionally, for 30 minutes.

  2. Preheat grill or a lightly oiled grill pan to medium-high heat. Remove chicken and bell peppers from bags; discard marinade. Grill chicken and bell peppers, sprinkling with salt and black pepper and turning, until chicken is cooked through and bell peppers have softened, 5 to 6 minutes. Transfer to a cutting board; let chicken rest for 5 minutes before slicing.

  3. Slice chicken and bell peppers into strips; arrange over romaine. Top with cheese. Drizzle with remaining 2 Tbsp. vinegar and 1 Tbsp. oil. Sprinkle with black pepper and serve.