Chicken Paillard with Sweet Corn Salata
What You Need
For the chicken:
- 3 chicken breasts
- 4 Tbps olive oil
- Juice of one lemon
- Cracked pepper and salt
For the salata:
- 2 cobs Dandy Sweet Corn
- 2 stalks of Dandy Celery
- 1/4 cup of Dandy Radish Coins
- 1/4 cup cherry tomatoes, halved
- Juice of half a lemon
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1/2 cup coarsely chopped parsley, divided into 1/4 cup measurements
- Cracked pepper and salt
- Pepitas
Find Dandy Super Sweet Corn
Find Dandy Celery
Find Dandy Radishes
Make It
- Filet chicken breasts open by using a sharp knife and cutting halfway through chicken.
- Marinate chicken with pepper, salt, 1/4 cup of chopped parsley, olive oil, and juice of one lemon. Let marinade from 20 minutes - 2 hours.
- Grill chicken on hot grill pan or outdoor grill until fully cooked, about 6-8 minutes per side.
- Shuck and strip 2 cobs of corn into a bowl. Add remaining chopped parsley.
- Roughly dice celery and add to corn mixture. Toss in radishes and tomatoes and drizzle with vinegar and juice of half of one lemon.
- Stir salata to combine. Top chicken with salata and pepitas and enjoy!
Recipe by Chef Todd Fisher
