Chicken Paillard with Cucumber Salad




I love this meal!

I made it a few months back, I made it when we shot this video, and I made it for dinner two nights ago. All you need is a few chicken breasts and a few cucumbers. It doesn’t get much easier than that, right?

Add some Massie Mayo and the result is a delicious, moist chicken breast whose garlic crust melts into the salad for a creamy Ranch effect! I top it off with some Villa Manodori balsamic for a touch of sweetness and, boom!, a gourmet meal that makes a Cheechako look like a Sourdough…

I grew up eating a cucumber salad loaded with Miracle Whip and sugar. It was tasty and we often used it as a topping to baked potatoes. Today, I do my best to refine the recipe into something healthy, but still super scrumptious. I hope that you’ll give this meal a shot because it’s one of my favorite new “a la minute” meals. You might even add a little chipotle to the dressing and use a drizzle of honey instead of balsamic. Use your imagination and be creative. My recipes are just a guideline…

We’ve got a big week at the Paleo Test Kitchen! They’re all big weeks, but we’ve got a shoot scheduled for Wednesday-Friday, so if you have any ideas for upcoming content, please let us know so we can fit it in. Today was the first day we needed more than one UPS truck to pick up our outgoing Ice Age Meals orders. It’s fun for me to see the business grow. When you put in endless hours of work to build something, not knowing if it will be successful or not, it feels extra good when things pan out as you thought they would :). Keep it positive, guys. Your thoughts are powerful. I make it a goal to see the best in every situation and to think things will turn out for good. I hope you do the same.

Make it a great week, sear up some Chicken Paillard, and smile when you do because you are…

“Keeping It Paleo!”

Your Pal,

Paleo Nick

(Big things in the works in Reno…)

Chicken Paillard with Cucumber Salad

Ingredients List:

  • 2 boneless, skinless chicken breasts, sliced horizontally
  • 4 large cucumbers, peeled and thinly sliced
  • 2 tablespoons Ga Ga Garlic seasoning
  • 2 tablespoons olive oil
  • 1 drizzle Villa Malodor balsamic vinegar

Ingredients List for the Dressing:

  • 1/2 cup Massie Mayo
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon flat leaf parsley (plus sprigs for garnish)
  • 1/2 red onion, julienned
  • Kosher salt, to taste
  • Pepper, to taste

Preparation Instructions:

  1. Heat a 14″ sauté pan over high heat and add olive oil.
  2. Season chicken with GaGa Garlic, add chicken to the pan seasoned side down and season top side with more Ga Ga Garlic.
  3. Flip chicken once it starts to caramelize, add more olive oil as needed.
  4. In a large mixing bowl, add Massie Mayo, apple cider vinegar and a pinch of salt and pepper, whisk together. Add the cucumbers, toss with dressing. Add parsley and red onion and stir to coat.
  5. Serve chicken on a bed of cucumber salad, then drizzle on Villa Mandori balsamic vinegar. Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Proteins: (12)

We have 2 boneless chicken breasts which when cooked weigh around 6oz each giving us 12oz of chicken. With one ounce equaling one block, that gives us 12 protein blocks.


Carbohydrates: (3)

We have about 3 carb blocks in this recipe. Although we have a lot of cucumber, it takes a lot to equal one block.   About 1 ½ cucumbers to equal one block so we are going to say that with 4 cucumbers, we are going to call this 2.5 blocks. We get the additional block from the ½ red onion in the dressing to give us a total of 3 blocks.

Fats: (90)

We get about 18 fat blocks from the olive oil as we get 9 blocks from 1 tablespoon, and our other fat blocks come from the Massie Mayo. We are using ½ cup which gives us 72 fat blocks for a total of 90.

Balancing Act:

This meal is heavy in the fat department but quite normal in the protein and carbs. Balance this meal out with a few more carbs to get two nice healthy salads out of it.


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