Wendy’s chicken paillard with spiced summer squash and tomato salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Wendy’s chicken paillard with spiced summer squash and tomato salsa

Wendy’s chicken paillard with spiced summer squash and tomato salsa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

25–40 Minutes

Cooking paillard-style might sound fancy, but it simply refers to meat that’s been pounded to an even thickness, and this juicy chicken version won’t disappoint.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic egg
  • ½ cup almond meal
  • 1 organic red onion
  • 6 ounces organic grape or cherry tomatoes
  • 3 ounces organic baby arugula or other leafy greens
  • 2 tablespoons balsamic vinegar
  • 2 organic yellow or other summer squash
  • 1 teaspoon harissa powder (optional)
Chef's Tip
The chicken paillards need to cook in the oven in a single layer, so if they don’t all fit in your frying pan, transfer them to a sheet pan and roast as directed.
Make It Leaner
Use half the oil to cook the chicken in Step 2 and half the oil to make the tomato salsa in Step 3 and you’ll save about 50 calories and 6 grams of fat per serving.

Nutrition per serving

Calories 570, Total Fat 32g (41% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 150mg (7% DV), Total Carb. 24g (9% DV), Fiber 6g (21% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Eggs, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the chicken

Heat the oven to 425°F.
  • Place the chicken on a large piece of plastic wrap and sprinkle the meat with a few drops of water. Cover with another piece of plastic wrap and pound with a rolling pin or a heavy frying pan to flatten to an even thickness of about ½ inch. Remove the plastic wrap, pat the chicken dry with a paper towel, and season with salt and pepper.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
  • On a plate or shallow bowl, season the almond meal with salt and pepper and spread in an even layer.
Working with 1 chicken breast at a time, dip the chicken into the egg; let the excess drip off, then gently press the chicken into the almond flour, coating both sides.

2

Cook the chicken

In a large ovenproof frying pan over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned but not yet cooked through, 1 to 2 minutes per side. Add more oil between batches if needed. Transfer to the oven [on a sheet pan if needed; see Chef’s Tip] and roast until the chicken is cooked through, 5 to 7 minutes. While the chicken cooks, start preparing the salsa and squash.

3

Make the tomato salsa

  • Peel and finely chop enough onion to measure ¼ cup [½ cup].
  • Coarsely chop the tomatoes.
  • Coarsely chop the arugula.
In a small bowl, stir together the balsamic vinegar and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.
In a medium bowl, stir together the onion, tomatoes, arugula, and 2 tablespoons [¼ cup] balsamic dressing; season to taste with salt and pepper and more dressing, if desired. Let stand, stirring occasionally, while you prepare the squash.

4

Prep and cook the squash

  • Cut the squash lengthwise into quarters, then crosswise into 2-inch lengths.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until lightly browned and starting to soften, 2 to 3 minutes. Stir in as much harissa powder as you like and cook until fragrant and the squash is just tender, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chicken and squash to individual plates. Top the chicken with as much tomato salsa as you like and serve any remaining salsa on the side.
Kids Can!
  • Season and spread the almond meal.
  • Stir the balsamic dressing and tomato salsa.
  • Top the chicken with the salsa.
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