Chicken Paillard with Arugula and Fennel

Servings: 4


  • 4 cups arugula
  • 1 fennel bulb, halved, thick core and fronds removed, very thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 to 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 cup shaved Parmesan cheese

Nutrient Analysis

Calories from Fat110
Total Fat12g
Saturated Fat3.5g
Trans Fat0g
Polyunsaturated Fat1.5g
Monounsaturated Fat7g
Dietary Fiber2g


  1. In a bowl, combine the arugula and fennel. Drizzle with the extra-virgin olive oil and stir gently to combine. Drizzle with 1 tablespoon lemon juice and stir gently to combine. Season with salt and pepper and additional lemon juice, if desired.
    With a mallet, pound the chicken breasts between wax paper until they are between 1⁄4- and 1⁄2-inch thick. Sprinkle the chicken with salt and pepper.
  2. In a large skillet over medium-high heat, add the olive oil. Cook the chicken for 2 to 3 minutes per side, or until just cooked through and golden brown. You will probably be able to fit only two pieces of chicken in the skillet at a time. Remove the chicken and tent with aluminum foil to keep warm. Repeat with the other pieces.
  3. Top the chicken with the salad and Parmesan shavings.
When making a salad, experiment with different greens, such as peppery arugula and buttery baby lettuce. Other bitter leaf vegetables such as crisp endive and radicchio add unique flavors. Fennel has a licorice-like flavor and adds crunch.

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