Chicken Paillard with Arugula Salad

I have had a request to post more easy ideas for dinner. So here's one - and it might be THE easiest. Essentially, its a twist on a traditional entree salad, with chicken at the base piled high with a fresh, lemony arugula salad.

The term "paillard" refers to meat that has been pounded thin and cooked on the grill. I'm sure there is a proper french methodology to "paillard-ing," but I haven't yet learned - so this is the quick and simple way (ie; pounding chicken with a heavy coffee mug) but it works! 

Chicken paillard is a great weeknight dinner,  but would also make a fun dinner-party dish for a crowd. If you were thinking of serving a salad with grilled chicken on top, try this flip-flopped version instead for a little something unexpected.


Enjoy!

Mustard & Rosemary Roasted Pork Tenderloin

Ladies and Gents - Let's think outside the breast... chicken breast, that is.  Chicken is gold standard in many kitchens these days, and its easy to see why: its easy to find, easy to prepare, super lean, and almost guaranteed to please even the pickiest palates. But today I'm inviting you to bypass the chicken in favor of the other white meat. Much like chicken, pork tenderloin is readily available (and affordable) in grocery stores, low in fat, high in protein, and equally easy to whip up for weeknight dinner.  This is a great go-to recipe using a handful of ingredients that are likely already in your fridge. Personally, I prefer tenderloin grilled to get that nice char and smokey flavor,  but its a whole lot easier and just as tasty when roasted in my teeny oven in the comfort of my teeny NYC kitchen. I served it with a few asparagus spears,  roasted right along side (one-pan-wonder!)
Enjoy! 

Baked Salmon with Herb Butter

Otherwise known as "Salmon for people who say they don't like Salmon." I was one of them, until I tried this dish about a year ago (courtesy of my mother) and totally changed my mind. This salmon is first seared in a pan, then finished in the oven - my favorite technique for fish. This gives it a nice crispy coating on the outside, while keeping the fish moist and delicious on the inside. The flavors are simple, as are ingredients (we are talking butter and herbs, people) and the combination is perfection. Plus, you can pat yourself on the back for getting in your superfood of the day (well done you)

Chicken Salad - Hold The Mayo!

I am not a mayonnaise person, but I love a good homemade chicken salad. So I was thrilled to learn that I could use greek yogurt as a perfectly acceptable substitute for mayo in my traditional chicken salad recipe (side note: greek yogurt is also a great sub for sour cream, heavy cream, butter - you name it. This stuff is genius!) It binds the salad without all of the added fat. Combine it with a little dijon mustard for added kick, and this yogurt gives Hellmann's a run for its money.