Herb Chicken Paillard Salad with
Creamy Mango Dressing

Hier

Herb Chicken Salad
  • Makes: 4 servings /
  • 3/4 cup dressing
  • Total Time: 30 minutes
  • Hands-On Time: 30 minutes

For the chicken:

  • 4 boneless, skinless Foster Farms® fresh chicken breasts, about 2-1/2 pounds
  • 2 tablespoons olive oil, plus more for drizzling
  • 3/4 teaspoon roughly chopped fresh thyme leaves
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Juice and zest of 1 lemon
  • Kosher salt and freshly ground black pepper

For the dressing:

  • 1 large ripe mango, peeled, pitted and roughly chopped
  • 4 teaspoons plain yogurt
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

For the salad:

  • 1/2 head red or green leaf lettuce, trimmed and torn into bite-size pieces (8 cups)
  • 3 ounces baby arugula (about 2-1/2 loosely packed cups)
  • 1 cup packed watercress leaves
  • 1/4 cup snipped fresh basil, mint, or chives
  • 1/3 cup thinly sliced red onion
  • 2 Japanese cucumbers, trimmed and thinly sliced
  • 1 medium avocado (optional)
  • 1/4 cup toasted peanuts, chopped for garnish

For the chicken:

Sprinkle a little water in four medium-size resealable plastic bags. Place one chicken breast in each bag, push out the air, and seal it. Use meat mallet or the bottom of a heavy pot or pan, and gently pound each chicken piece until about 1/2-inch thick and even throughout.

Heat a large nonstick skillet over medium-high heat. Meanwhile, drizzle the chicken with enough oil to just coat it. Stir together chopped herbs, lemon zest, juice, 1 teaspoon salt and 1/2 teaspoon freshly ground pepper. Rub the chicken and coat evenly with the herbs and seasonings. Then wash hands with hot water and soap.

Meanwhile, heat a large, heavy-bottomed pan or cast iron skillet over medium-high heat. Place the chicken in the skillet. You may have to cook it in two batches. Cook chicken until juices run clear when pierced, about 4 to 5 minutes on each side. Cover cooked chicken with foil while you cook the remaining chicken.

For the dressing:

Combine chopped mango, yogurt, vinegar, mustard, salt and pepper in a blender. Cover and blend until smooth. Stir in a spoonful or two of water to help loosen the dressing. Taste and season, as needed, with salt and pepper. (Can be made up to 4 days ahead and stored refrigerated in an airtight container.)

For the salad:

Combine the lettuce, arugula, watercress and herbs in a large salad bowl. Toss gently and set aside.

Transfer the chicken breasts to a cutting board and slice the chicken breasts into 1/2-inch slices on the bias. Divide the salad greens between four salad plates. Top each with a scattering of onions and cucumbers.

Slice the avocado into 1/2-inch slices and divide among the plates. Drizzle equal amounts of dressing on top of the salads, about 2-1/2 tablespoons on each salad. Top with the sliced chicken, sprinkle with peanuts, and serve.