Stephanie & Tony's Table: Chicken & Avocado Arugula Paillard
Ingredients:
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4 oz arugula
2 oz red onion, chopped
1 haas avocado, peeled and pitted
8 grape tomatoes, halved
1 lemon, juiced
2 chicken breast, pounded thin
salt and pepper
2 oz olive oil
Drizzle of balsamic reduction.
Directions:
Season both sides of chicken breast with salt and pepper. Heat a pan with oil, ponce oil is hot add in chicken breast and cook on each side until fully cooked and lightly browned.
In a bowl, combine arugula, onion, tomato, juice of lemon, remaining olive oil, salt and pepper and toss together.
Spread avocado on finished chicken breast, top with arugula mixture and drizzle balsamic.
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