Chicken Palliards with Olive Tapanade and ‘Shaved’ Vegetable Salad

This was my attempt to recreate a dish I really like at Le Diplomate, a restaurant in town. I actually think it got pretty close. A few things I changed: didn’t use frisee, added almonds and sliced rather than shaved my veggies (the fennel would have been better shaved but I fear my mandoline). Good stuff. My version top, restaurant version bottom.

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For the chicken:

2 large breasts chicken (about 1.5 pounds), each sliced lengthwise (I did this while still a little frozen, getting more pieces, and pounded thin)

about 1 cup pitted green olives (I like castelvetrano)

2 tbsp capers

1/2 shallot, roughly chopped

2 garlic cloves, roughly chopped

olive oil


For the salad:

Greens (I used a mix of baby greens)

1/2 bulb fennel, sliced thin

several mushrooms, sliced thin

3-4 radishes, sliced thin

1 cup grape tomatoes, halved

1 cup peas, defrosted

1/2 a package haricots verts

handful marcona almonds

For the dressing:

Champagne vinegar

lemon juice 

olive oil (I used a ratio of about 2:1 oil to combined jemon and vinegar)

1 tsp mustard

1 tsp mayonnaise

salt and pepper

Blanch green beans and whisk together dressing ingredients. Process green olives, capers, shallot and garlic in the food processor, adding olive oil until a tapanade forms.

Heat butter and oil and pan (about 1 tbsp of each). Season chicken with salt and pepper. Cook in two batches until just cooked through.

Toss salad ingredients together with dressing.

Plate by putting a big bunch of salad on one side, and two pieces chicken with tapanade on the other side of the plate.



Filed under poultry, salads

2 responses to “Chicken Palliards with Olive Tapanade and ‘Shaved’ Vegetable Salad

  1. Pingback: Swordfish Kabobs/Swordfish Sandwiches | Missy's Recipes

  2. Pingback: Favorite Recipes of 2015 | Missy's Recipes

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