Keep Labor Day healthy with grilled chicken
Labor Day, summer's last hurrah, is a feast day. And mostly — Tell the truth! — we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check.
Vegetables and other light fare? Not so much. The standard routine amounts to the summer version of Thanksgiving, except that after the meal everyone collapses onto the lawn rather than a couch.
Allow me to propose an alternative — a dish that's simultaneously light and refreshing and substantial: chicken paillard. Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. In this case, we're going to marinate and grill chicken breasts, then top them off with a peach and arugula salad glorified with a full-fat blue cheese dressing.
Where do you find these skinny cuts of chicken? Chances are you can pick up thin chicken breast cutlets at the supermarket. Or you can buy chicken breasts of average girth, pop them in the freezer for 30 minutes, then cut them horizontally into two thin cutlets. Just be careful not to slip and cut your hand.
Whatever kind of breasts you start with, you'll need to pound the cutlets to the desired thinness. And you'll want to avoid shredding them in the process, which happens sometimes.
Here's a little trick to avoid any shredding. Sprinkle both sides of the cutlet with cold water before putting it between two sheets of plastic wrap (or in a zip-close plastic bag). Then pound away, as planned, with a meat pounder or a rolling pin. You'll notice that the water cushions the meat, preventing it from sticking to the plastic and shredding.
Next, it's time to bathe the cutlets for an hour in a simple marinade of olive oil, lemon and garlic. Their thinness helps them to soak up the flavor fast. Grilling the cutlets takes almost no time at all, about 1 minute per side. Let them rest for 5 minutes, and they're good to go.
They also happen to be delicious at room temperature an hour later, which gives you the option of grilling up the chicken ahead of time, thus cutting down the stress of cooking while the party people are swarming the grill. However you do it, remember to save the juices from the plate on which the cutlets were resting; you'll want to drizzle in it onto the chicken before topping it with the salad.
And the salad is a cinch — sliced fresh summer peaches and baby arugula (or your favorite greens) tossed with a blue-cheese dressing. Happily, a little bit of full-fat blue cheese goes a long way. In this recipe, 1 ounce serves four people. Indeed, it's so rich that I've combined it with low-fat mayonnaise, Greek yogurt and a little bit of water to thin it out. Toasted walnuts (a king among nuts, health-wise) provide the final touch.
See for yourself if this dish doesn't allow you to kiss off the summer with abandon without knocking you to your knees in the process.
Chef Sara Moulton writes this column for the Associated Press
Grilled Chicken Paillards With Peach and Arugula Salad
Start to finish: 1 hour 20 minutes (20 minutes active)
2 pounds chicken breasts, pounded 1⁄16-inch-thick
1⁄4 cup lemon juice
1⁄4 cup extra-virgin oil
4 teaspoons minced garlic
Kosher salt and freshly ground black pepper
8 cups baby arugula
4 large peaches, thinly sliced
1⁄2 cup fat-free plain Greek yogurt
1⁄4 cup light mayonnaise
2 ounces finely crumbled blue cheese
1 cup chopped toasted walnuts
In a large zip-close plastic bag, combine the chicken with the lemon juice, olive oil, garlic, 1 teaspoon of salt and several grindings of pepper. Mix, then chill for 1 hour.
Heat the grill to medium-high. Use an oil-soaked paper towel held with tongs to oil the grill grates.
Remove the chicken from the marinade, letting the excess liquid drip off. Grill the chicken until it is just cooked, about 1 minute per side. Transfer to a plate, cover with foil and let rest for 5 minutes.
Meanwhile, in a large bowl, combine the arugula and the peaches. In a small bowl, combine the yogurt, mayonnaise and blue cheese. Stir in enough water to achieve the desired consistency (about 1⁄3 cup), then season with salt and pepper. Add the dressing to the salad and toss well.
To serve, arrange one of the paillards on each serving plate and top with salad and nuts.
Makes 8 servings.
Nutrition information per serving: 370 calories (200 calories from fat), 22 grams fat (4 grams saturated), 75 milligrams cholesterol, 32 grams protein, 13 grams carbohydrates, 2 grams dietary fiber, 470 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Penguins release Carcillo from tryout contract
- State Supreme Court Justice McCaffery sent explicit emails
- Coroner identifies Cranberry woman who died in McConnells Mill fall
- Rossi: Pirates can’t waste McCutchen’s prime
- East Huntingdon man dies following police chase
- West Newton man found dead in helicopter wreckage near Rostraver Airport
- Steelers pressing to create opportunities to get to quarterback
- Police: Westmoreland man dead of gunshot had fired at state troopers during pursuit
- Photos offer clue to assailant in fatal North Side Pittsburgh stabbing
- Truck accident closes all inbound lanes of Parkway West
- Bumgarner quiets Blackout crowd with 4-hit shutout