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Chicken Paillard

Chicken Paillard with Herb Salad and Goat Cheese

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Recipe Details


Learn a classic French technique (and impress your dinner date) with tonight's elegant chicken paillard. Pounding out the meat not only gives it a tender texture—it also cuts down on cook time. The chicken is coated in fresh herbs, then pan-roasted until golden and fragrant. On top, lettuce, cabbage, and carrots are tossed in a tangy mustard-sherry vinaigrette, hit with spoonfuls of creamy goat cheese, and finished with crunchy walnuts.


  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 560
  • Protein 43g
  • Total Carb 12g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mixed lettuces
    4 ounces
    mixed lettuces
  • chives
    1/8 ounce
  • parsley
    1/8 ounce
  • shallot
  • tarragon
    1/8 ounce
  • sherry vinegar
    1 tablespoon
    sherry vinegar
  • whole-grain mustard
    1 tablespoon
    whole-grain mustard
  • honey
    1/2 ounce
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • walnuts
    2 tablespoons
  • unsalted butter
    2 packets
    unsalted butter
  • shredded red cabbage
    1/4 cup
    shredded red cabbage
  • shredded carrots
    1/4 cup
    shredded carrots
  • goat cheese
    1 ounce
    goat cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Pat mixed lettuces dry with paper towel. Roughly chop tarragon and parsley leaves, discarding stems. Thinly slice chives. Peel shallot and mince enough to yield 1 tablespoon (save any remainder for another dinner).

  2. Make vinaigrette

    Make vinaigrette

    In a large bowl (big enough for the salad), whisk together sherry vinegar, mustard, honey, minced shallot (feel free to use less for milder flavor), ¼ teaspoon salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set vinaigrette aside until Step 6.

  3. Pound chicken

    Pound chicken

    Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness—try to pound the chicken as thinly and evenly as possible, but don't stress if it tears. Season chicken all over with half of herbs, ½ teaspoon salt, and pepper as desired.

  4. Toast walnuts

    Toast walnuts

    Place walnuts in a large pan over medium heat. Toast, stirring frequently to prevent burning, until golden and fragrant, about 3 minutes. Transfer to a plate, reserving pan for the next step.

  5. Cook chicken paillard

    Cook chicken paillard

    Place pan from walnuts over medium-high heat with butter and 1 teaspoon olive oil. When butter is foamy, add chicken and sear until cooked through and no longer pink, 2-3 minutes per side. Transfer chicken paillard to serving plates.

  6. Toss salad and plate chicken

    Toss salad and plate chicken

    To bowl with vinaigrette, add slaw mix, mixed lettuces, and remaining herbs; toss to coat. Add herb salad to plates with chicken. Crumble over goat cheese, garnish with toasted walnuts, and dig in!

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