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Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado

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.

Marguerite Lavigne
Marguerite Lavigne
·Updated
Prep: 15 minutes
Cook: 5 minutes
2
easy
lunchsalad
paillardbistro-lunchcalifornia-frenchquick-meals+1

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Timeline

15 minutes
0m5m10m15m
Make Vinaigrette Base
5m
Finish Vinaigrette
2m
Prep Salad Veggies
5m
Preheat Skillet
4m
Pound Chicken
5m
Sear Paillards
5m
Dress and Plate
3m

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. 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. 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. 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. 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. 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. 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. 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!

Frequently Asked Questions

How long does Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado take to make?

Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado takes about 20 minutes total. That includes 15 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado?

The main ingredients are: boneless, skinless chicken breasts, small shallot, Meyer lemon, Dijon mustard, extra-virgin olive oil, fresh tarragon, medium summer squash, small fennel bulb, ripe avocado, shelled pistachios, neutral oil, kosher salt, black pepper.

What type of meal is Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado?

Sun-Drenched Chicken Paillard with Shaved Summer Squash & Avocado is categorized as: lunch, salad.