Grilled Lemon Chicken Paillard

Serves: 4

Ingredients

Grilled lemon chicken paillard (see below)

Arugula salad (see below)

Tomato and anchovy butter (see below)

1 ripe, Fresh California Avocado seeded, peeled and sliced

Parmesan

For the grilled lemon chicken paillard:

1/3 cup freshly squeezed lemon juice

2 tsp. Dijon mustard

3 cloves garlic peeled and smashed

1/4 cup extra virgin olive oil

2 tsp. kosher salt

1/4 tsp. coarsely ground fresh black pepper

2 8-ounce boneless, skinless, chicken breasts sliced in half, and pounded thinly

For the arugula salad:

6 cups baby arugula washed and dried

2 Tbsp. extra virgin olive oil

2 tsp. lemon juice

1/8 tsp. Kosher salt to taste

1/8 tsp. freshly ground black pepper to taste

For the cherry tomato anchovy butter:

4 Tbsp. butter

2 anchovy fillets, salt cured and packed in oil drained and chopped

1 lb. cherry tomatoes sliced in half

Juice of half a lemon

1 Tbsp. finely chopped parsley

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.