Tyler Florence

Chicken paillards with warm nectarine-arugula salad and ricotta salata

Paleo-Friendly, Gluten Free, Soy-Free

4 Servings, 540 Calories/Serving

25 – 35 Minutes

“Paillard” is a fancy French word for an idea with mass appeal: quick-cooking cuts of meat that pair with easy sides like our stone-fruit salad.


  • 3 ounces sliced prosciutto
  • ½ pound button mushrooms
  • 4 chicken cutlets (about ¼ pound each)
  • 2 nectarines
  • 6 or 7 sprigs fresh flat-leaf parsley
  • Sun Basket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic - salt)
  • 5 ounces baby arugula
  • 1½ ounces ricotta salata*
  • *Not paleo; omit for a paleo-strict version.

Ingredient IQ

Ricotta salata is just what its name means in Italian: ”salted (fresh) ricotta.” The cheese is traditionally left to age for at least 90 days until it forms a deliciously dense texture and subtly salty flavor.



Cook the prosciutto and mushrooms

  • Coarsely chop the prosciutto.
  • Cut the mushrooms into quarters.
In a large frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the prosciutto and mushrooms and cook, stirring occasionally, until the prosciutto is crisp and the mushrooms are lightly browned, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.


Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In the same pan used for the prosciutto and mushrooms, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until the fat is hot but not smoking. Add the chicken and cook, turning once, until lightly browned and cooked through, 3 to 5 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Cut the nectarines in half and remove the pits; cut the fruit into ½-inch-thick wedges.
  • Strip the parsley leaves from the stems; divide the leaves into two equal portions, one for the salad and one for garnish.


Warm the dressing; toss the salad

In the same pan used for the chicken, add the house dressing and cook over medium-low heat, scraping up any browned bits from the bottom of the pan, until warmed through, about 1 minute. Remove from the heat.
In a medium bowl, combine the arugula, nectarines, prosciutto, mushrooms, and half the parsley with as much dressing as you like and toss to coat; season to taste with salt and pepper.



Divide half the salad among individual plates. Top with the chicken and the remaining salad. Crumble the ricotta salata on top and drizzle with as much of the remaining dressing as you like. Garnish with the remaining parsley and serve.

Kids Can!

  • Strip the parsley leaves.
  • Toss the salad.
  • Crumble the ricotta salata.
  • Garnish with the parsley.
  • Serve the meal.

Nutrition per serving: Protein: 33g (66% DV), Fiber: 2g (8% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 8g (40% DV), Cholesterol: 90mg (30% DV), Sodium: 740mg (31% DV), Carbohydrates: 14g (5% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Milk.

Paleo-strict nutrition per serving: Calories: 510, Protein: 31g (62% DV), Fiber: 2g (8% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 2g, Saturated Fat: 7g (35% DV), Cholesterol: 80mg (27% DV), Sodium: 640mg (27% DV), Carbohydrates: 13g (4% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

Similar Recipes

Chicken breasts with charred romaine and nectarine-almond salsa
Paleo, Gluten Free, Lean & Clean
California turkey burgers with cucumber-mint salad and avocado
Paleo-Friendly, Dairy-Free
Chicken chile verde with rice and jicama relish
Paleo-Friendly, Gluten Free, Dairy-Free