Chicken Paillard with Figs, Gorgonzola, and Pancetta Salad

I am whole-heartedly convinced that figs are a miracle fruit. They literally make everything else taste better, and they’re so pretty!

This meal was so delicious. I love the sweet figs, stinky cheese, peppery arugula, crispy pancetta all together. Add in the tarragon, and this is a really special combination.  YUM.

Chicken Paillard with Figs, Gorgonzola, and Pancetta Salad
Serves 2
Recipe by Just the Tip / Inspired by Tyler’s Ultimate

Here’s what I used:

  • kosher salt and freshly ground black pepper
  • 2 boneless, skinless chicken breasts
  • kosher salt and freshly ground pepper
  • 4 oz sliced pancetta
  • extra-virgin olive oil
  • 2 oz gorgonzola cheese, broken into
  • 1 bunch of arugula, trimmed
  • 10 fresh figs, halved
  • tarragon leaves, for garnish

For the vinaigrette:

  • 1 1/2 tbsp honey
  • 2 tbsp extra-virgin olive oil
  • 1 small shallot, chopped
  • 2 tsp red wine vinegar
  • juice of 1/2 large lemon
  • 1/2 tsp chopped fresh tarragon

Here’s what I did:

  1. Whisk all of the vinaigrette ingredients together and set aside. Taste for seasoning.
  2. Either butterfly the chicken breasts or pound them out until very thin. Season both sides with salt and pepper and let sit at room temp while you prepare the pancetta.
  3. In a large saute pan, cook the pancetta over medium-high heat until crisped. Drain on a paper towel.
  4. Heat the pancetta drippings along with another 2 tsp of olive oil. Cook the chicken for 3-4 minutes on each side and remove to a plate. You will probably have to cook the chicken one paillard at a time.
  5. While the cooked chicken is resting, add the vinaigrette to the pan to deglaze, using a wooden spoon to scrape up any brown bits from the bottom of the pan.
  6. To serve, place a piece of chicken on a plate. Arrange some arugula, cheese, figs, and panceta over the chicken and dress with some of the warm vinaigrette. Garnish with tarragon leaves and serve.


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