Grilled Lemon Chicken Paillard

Serves: 4


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


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