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+ servings

Chicken Paillard with Arugula and Watermelon Salad

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 2 servings


  • 3 tablespoons extra virgin olive oil divided
  • 1 lime zested and juiced
  • ½ teaspoon honey
  • Kosher salt
  • Fresh ground pepper
  • 2 cups cubed watermelon I recommend ¾-inch cubes, but you do you.
  • 2 thinly sliced chicken breasts/cutlets
  • 5 ounces baby arugula
  • ¼ medium red onion very thinly sliced
  • ounces feta crumbled


  • In a small bowl, combine 2 tablespoons olive oil, lime zest and juice, and honey. Add salt and fresh ground pepper to taste.
  • Place the cubed watermelon in a bowl. Drizzle with 2 teaspoons of the dressing and toss to coat. Refrigerate until ready to use.
  • Place each chicken breast between two pieces of plastic wrap. Using a rolling pin/mallet/whatever heavy item you have on hand, pound the breasts to approximately ¼-inch thickness. You want these really thin, peeps, but please be careful not to tear them. Season the chicken on both sides with salt and pepper.
  • Heat a large cast iron skillet over high heat. When hot, pour in ½ tablespoon of olive oil and swirl to coat the bottom of the pan. Add one of the chicken breasts to the pan and cook for 2 minutes on each side until opaque throughout and lightly browned. Transfer the chicken to a plate, add the remaining ½ tablespoon olive oil, and cook the second breast.
  • Toss the arugula and red onion with the remaining dressing. Add the marinated watermelon and toss again.
  • Top each chicken breast with half the salad and sprinkle with feta cheese. Serve immediately.