Grilled Chicken Paillard with Peach, Olive and Aged Gouda Salad | Wine Enthusiast
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Grilled Chicken Paillard with Peach, Olive and Aged Gouda

Grilled Chicken Paillard with Peach, Olive and Aged Gouda Salad

Courtesy Greg Vernick, chef/owner, Vernick Food & Drink, Philadelphia

At his namesake restaurant, James Beard Award winner Greg Vernick celebrates the diversity of the American larder with bold and innovative flavor combinations. This dish, which showcases a range of tastes, textures and temperatures, comes together in minutes with a little advance prep.



1 tablespoon extra-virgin olive oil, plus more for pan and grill
1 small onion, thin-sliced
⅛ teaspoon salt
12 ounces boneless, skinless chicken breast
1 ripe peach or nectarine, halved and pitted
1 tablespoon red wine vinegar
1 teaspoon honey
1½ cups packed baby arugula
½ cup pitted Castelvetrano olives (or other green olives), coarse-chopped
2 ounces aged Gouda, crumbled


Coat medium, nonstick pan with olive oil and warm over medium-low heat. Add onion and salt. Cook, stirring occasionally, until medium-brown, about 30 minutes. Set aside. Onions may be prepared up to 3 days in advance and stored in refrigerator.

Slice chicken breasts in half horizontally. Using meat mallet or rolling pin, tenderize chicken between plastic wrap until very thin, at most ⁄8-inch. Salt each side lightly. Set aside.

Heat grill on high, and brush grates with olive oil. Place peach or nectarine halves on grill, cut-side down, and cook about 2 minutes. Let cool, then cut each half into 4 slices. Set aside.

Add chicken to grill. Grill for 1 minute on each side, or until cooked through. Set aside.

In large bowl, whisk vinegar, 1 tablespoon olive oil and honey. Add onions, peaches and arugula, and toss to coat.

Arrange chicken on 2 plates and top each with salad, olives and Gouda. Serves 2.

Pair It

Masciarelli 2018 Villa Gemma (Cerasuolo d’Abruzzo); $20, 80 points. A pretty shade of ruby pink in the glass, this starts off with crushed cherry and herbs on the nose. The medium-bodied palate offers flavors of cherry skin and shattered stones that lead to an astringent veil of tannins on the finish. Vintus LLC. —Alexander Peartree

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