Chicken Paillard with Raw Mushroom & Asparagus Salad

  • PREP 15 minutes
  • COOK TIME 8-10 minutes
  • SERVES 2
Chicken Paillard. 1 1 Scaled 880x625 Acf Cropped

Functional Foods Highlight

Paillard, which is basically just a fancy French word for flattened meat, is one of my favorite ways to each chicken; and it is by far the most delicious way to eat skinless boneless chicken breasts. This dish is the perfect quick fix when you want a light and delicious lunch! Juicy grilled chicken topped with a salad made of lemony raw mushrooms and asparagus make for the perfect bite!

Food Farmacy

  • 2 skinless boneless chicken breasts
  • 4 white button mushrooms (whole)
  • 1/2 cup fresh parsley (chopped)
  • 4 large asparagas
  • 2 cups lettuce of your choice (I used frisée and Boston bibb)
  • lemon
  • olive oil
  • good parmesan cheese
  • salt + pepper


1. Place chicken between two pieces of parchment paper; using a meat mallet (or wine bottle), pound the chicken to about ¼ inch thin

2. Drizzle each side of the chicken with olive oil and season with salt + pepper

3. Heat grill pan over high medium heat and grill chicken 3-4 minutes per side until done 

4. Using a mandolin or a sharp knife, slice mushrooms as thin as possible, set aside

5. Using a peeler, shave asparagus and add to mushrooms 

6. Combine mushrooms, asparagus, lettuce and parsley; drizzle with olive oil and lemon juice, season to taste

7. Top chicken with salad and shave parmesan cheese on top and enjoy!


From the Chef:

To take this dish to the next level, use our Green Goddess Dressing and whatever veggies you have in your garden or can get in season at your local grocery store!

From the Doc:

To add some extra nutrients into this recipe, try adding some dark leafy greens, like spinach or kale, to your salad.