chicken paillard with cherry tomato and kalamata salad







  • 4 free range chicken breasts
  • 2 cloves garlic, crushed
  • 1 tbsp oregano, dried
  • 1 lemon, zest
  • 1 tsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • S&P


  • 100g kalamata olives, pitted
  • 1-2 punnets of cherry tomatoes, halved
  • ½ Spanish onion, diced
  • 1/3 bunch dill, chopped
  • Extra virgin olive oil to dress
  • S&P



Using a mallet or a rolling pin, hammer out each piece of chicken to 0.5 cm thickness. Place the chicken in a sided dish. Mix the olive oil, oregano, vinegar, garlic and lemon zest in a bowl and pour over the chicken. Use you hands to spread the marinade over the chicken. Allow to marinate for a few hours if possible.

To make the salsa add all the ingredients to a bowl, mix together and set aside.

Heat a griddle pan or BBQ to hot. Cook the chicken till brown and cooked through either side. Serve with salsa over the top of the chicken and lemon wedges.


serves 4