Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado
A proper bistro lunch should feel like a little vacation in the middle of your day. I adore a paillard—it sounds so beautifully formal, but it is just a fancy French term for taking a mallet to a piece of meat so it sears beautifully in minutes! This recipe was born on a scorcher of an afternoon in July. I had just come back from the Santa Monica farmers market with an armful of pattypan squash from my favorite grower, Luc, who swore they were sweeter than usual this year. I craved the comfort of a Parisian café but could not bear the thought of a heavy cream sauce. So, I smashed some chicken breasts, seared them in a generous knob of cultured butter, and crowned them with a tangled, vibrant salad of shaved summer squash, crisp fennel, and buttery avocado. What makes this dish so special to me is its unapologetic West Coast brightness. The Meyer lemon and tarragon vinaigrette cuts right through the richness of the pan-seared crust. My advice? Do not be precious with it. If you lack fennel, shave some radishes. Just pour a chilled natural Chenin Blanc and enjoy the sunshine on your plate.
Featured Recipe
Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado
A proper bistro lunch should feel like a little vacation in the middle of your day. I adore a paillard—it sounds so beautifully formal, but it's just a fancy French term for taking a mallet to a piece of meat so it sears beautifully in minutes! Here, I crown golden, pan-seared chicken with a tangled, vibrant salad of shaved summer squash, fennel, buttery avocado, and an unabashedly bright Meyer lemon-tarragon vinaigrette.
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Timeline
Ingredients
- 2 boneless, skinless chicken breasts(about 1 lb total, pounded to 1/4-inch thickness)
- 1 small shallot(finely minced)
- 1 Meyer lemon(zested and juiced (can substitute regular lemon))
- 1 tbsp Dijon mustard
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh tarragon(roughly chopped)
- 1 medium summer squash(yellow or green, shaved thin)
- 1/2 small fennel bulb(core removed, shaved paper-thin)
- 1 ripe avocado(halved and sliced into wedges)
- 1/4 cup shelled pistachios(lightly toasted and roughly chopped)
- 2 tbsp neutral oil(like grapeseed or avocado oil, for searing)
- 1 tsp kosher salt(divided)
- 1/4 tsp black pepper(freshly cracked)
Instructions
- 1
Let's build our flavor base first. Finely mince 1 small shallot and place it in a large mixing bowl. Zest and juice 1 Meyer lemon directly over the shallots, add 1/2 tsp kosher salt, and let them macerate for a couple of minutes to lose their harsh raw bite.
5 min
Tip: Macerating shallots in citrus is my absolute favorite trick—it turns them sweet and deeply savory.
- 2
Whisk 1 tbsp Dijon mustard into the shallot mixture, then slowly stream in 3 tbsp extra-virgin olive oil until perfectly emulsified. Stir in 1 tbsp fresh tarragon and set aside.
2 min
Tip: You want the vinaigrette to look creamy and cohesive. A wet towel under your bowl will hold it steady while you whisk!
- 3
Use a mandoline or a very sharp knife to shave 1 medium summer squash and 1/2 small fennel bulb into gorgeous, paper-thin ribbons. Chop 1/4 cup shelled pistachios and slice 1 ripe avocado. Set these salad ingredients aside (don't dress them yet, we want them crisp!).
5 min
Tip: Please be careful with the mandoline! Use the guard, or switch to a vegetable peeler if you prefer.
- 4
Place a large, heavy skillet (cast-iron is perfect) over medium-high heat. Let it get blisteringly hot while you prepare the chicken.
4 min
Tip: A ripping hot pan is the secret to a great paillard—we want color fast, without overcooking the delicate meat.
- 5
Now for the fun part. Place 2 boneless, skinless chicken breasts between two sheets of parchment paper. Using a meat mallet or the bottom of a heavy pot, pound them evenly to about 1/4-inch thickness. Don't be shy; this ensures a lightning-fast sear! Season both sides generously with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper.
5 min
Tip: Start pounding from the thickest center part of the breast and work your way outward.
- 6
Add 2 tbsp neutral oil to your hot skillet. Lay the paillards in the pan (do this in batches if your pan is small—don't crowd them). Sear undisturbed for 2 to 3 minutes until beautifully golden, then flip and kiss the other side for just 1 minute. Transfer to warm lunch plates.
5 min
Tip: You are looking for golden brown, crispy edges. Because it's so thin, it cooks in a flash.
- 7
Drop the shaved squash, fennel ribbons, and avocado slices right into the bowl with your vinaigrette. Toss very gently—we want the avocado to stay somewhat intact, not turn into guacamole! Pile this glorious, sunny salad high on top of the warm chicken. Scatter with the pistachios and serve immediately.
3 min
Tip: The contrast between the hot, savory chicken and the cool, bright, buttery salad is pure magic.
Chef's Notes
If you really want to embrace the California bistro vibe, pour yourself a glass of chilled, slightly effervescent Pét-Nat or a crisp Chenin Blanc while you cook. It pairs flawlessly with the bright tarragon and the buttery avocado. Don't skip the step of macerating the shallots; it is the cornerstone of a proper French vinaigrette and removes all the harsh bite that can otherwise ruin a delicate salad!
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.