Chicken paillards with radicchio slaw (gluten-free)

Recipe: Chicken paillards with radicchio slaw (gluten-free)


  • 1 radicchio, finely shredded
  • 4 celery stalks, thinly sliced
  • 2 Granny Smith apples, cut into matchsticks
  • 1 cup basil leaves, shredded
  • 1/2 cup walnuts, toasted
  • 1/4 cup (60ml) balsamic vinegar
  • 1/2 cup (125ml) extra virgin olive oil, plus 1 tbs to cook chicken
  • 1 tsp Dijon mustard
  • 2 chicken breast fillets
  • 20g unsalted butter
  • Lemon wedges, to serve


  1. Place the radicchio, celery, apple, basil and walnuts in a bowl. In a separate bowl, whisk together the vinegar, oil and mustard. Season to taste, then toss with the salad ingredients and set aside.
  2. Cut each chicken breast through the centre into 2 thin fillets. Place each fillet between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until thin. Season with salt and pepper.
  3. Melt the butter with the extra tablespoon of oil in a large frypan over high heat. Add the chicken and cook for 2 minutes on each side or until golden and cooked through.
  4. Divide the chicken and salad among 4 plates and serve with lemon wedges.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)