Super tasty, super fast, super easy, super kid friendly, super healthy… what more do you need?
Ingredients for salad
- 1 clove garlic
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/4 lemon, juiced (about 1 tablespoon)
- 1 cup pear tomatoes, sliced in rounds
- 1 kirby cucumber, unpeeled, quartered lengthwise and sliced
- 3 pepperoncini peppers, stemmed and minced
- 1 tablespoon chopped fresh dill
- Freshly ground black pepper
Ingredients for grilled chicken
- 4 chicken paillards (scaloppini), about 4 ounces each
- Olive oil spray
- Freshly ground black pepper
Directions
- Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste.
- Put the garlic paste in a large bowl and stir in the olive oil and lemon juice.
- Add the tomatoes, cucumber, pepperoncini, and dill and toss.
- Grind some black pepper. Toss again, and set aside.
- Preheat a grill pan or nonstick skillet to medium high.
- Spray the chicken paillards lightly with the olive oil and season with salt and black pepper.
- Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side.
- Place each paillard on a plate and serve topped with the tomato-cucumber salad.
