Chicken Paillards With Corn Salad Recipe (2024)

We’re not scientists here at NYT Cooking, but we know some. Any vegetable oil heated past its smoke point will break down and give off unhealthy fumes and a terrible taste. Olive oil has a high level of monounsaturated oils and many other health benefits. True, it can oxidize. And it has a relatively low smoke point. But to say cooking with extra virgin olive oil causes cancer is a giant, unproven leap. The worst thing about heating extra virgin olive oil is that you lose the flavor.

It is never going to go away, but it is good to see this pseudo-science is being challenged by responders.

This was absolutely wonderful: beautiful to look at and delicious to eat. I used chicken thighs instead of breasts because I like them better. Also, I stupidly forgot to buy a lemon and improvised with malt vinegar, which we really found a super substitute. Will definitely make again, as long as there is summer corn and yellow tomatoes.

Would appreciate some scientific citation for your statement about carcinogens.

My sixteen year-old daughter made this for the family for dinner last night, and it was delicious. Even her picky 11-year-old brother asked for seconds. It was EASY. She didn't ask me to do anything except check to make sure the chicken was cooked all the way through. My husband and I happily assumed clean up responsibilities.

Delicious. Adjusted to fit the veggies I had: one ear of corn and some tiny eggplants. My cilantro has gone to seed, but I had fresh basil, tarragon, and rosemary. And red tomatoes, not yellow.

I didn't have a chili pepper so I used a yellow pepper, same with the yellow tomato, used a red tomato. Used Italian parsley and it tasted fine. This was a good recipe, quick, easy and as you can see for all my substitutions, easy to do. I did have the squash and onions. It was good even the next day as a left over. I put it over a salad and it was delicious. I love recipes that are quick and easy.

It's Hatch green chile roasting season in New Mexico – I couldn't resist in using Hatch chilies instead of the jalapeño.

I believe paillards simply indicates that the chicken breasts are pounded to flatten them.

I've made this several times. We love it, but it's more colorful with zucchini instead of yellow squash and a nice red tomato.

Loved this dish! Used antibiotic and preservative free chicken tenderloins instead of breast, which were tender and perfect. Also seasoned the "salad" with a dash of cayenne and chili powder instead of the jalapeno. Also tossed in baby spinach for color. Just wonderful.

One breast, pounded, cut in half
I/2 jalapeño
3 ears corn, everything else per recipe
Panko instead of flour

Just look at step two--it's a warm salad

Wow. Just made this for the first time, winging it a bit based on what I had handy. No marinade (forgot) or cilantro (gone to seed) among other things, but if you do nothing else throw Tajin on the chicken before cooking. Gave an amazing bright contrast. If I ever open a restaurant this is on the seasonal menu.

The corn salad with this is amazing when corn & tomatoes are in season (I used red tomatoes, which is what I had). And I liked the marinade on the chicken. I might add a little oil to the marinade next time, or just pat the chicken off and brush with oil ... then grill it off without flour. Still tweeking a little, but the recipe is a summertime keeper. Corn salad was the star.

Delicious! I cooked pretty much as written, subbing red tomato, zucchini, and tarragon. Next time I’ll add a little garlic. Colorful and healthy. Served with rice.

I made this at camp with limited supplies - used purple cauliflower and a little lime since I didn’t have enough lemon. No flour on hand so just browned the breasts and then steamed them a bit with the leftover Dijon marinade. Otherwise followed recipe. Colorful, beautiful, healthy and delicious!!

Goes together rapidly and looks wonderful when served. My husband fell in love with recipe. We had the recipe marked "Super Good!" and now we've added "Excellent". Just don't know why it's called a salad when all the veggies are cooked but maybe it's a French name for warm veggies. Great for summer time. Save time and effort and just use then pre-cut chicken cutlets if you are in a hurry.

This was a huge hit. We didn't have a yellow tomato, but subbed a red heirloom and it was good. My only note: this is a pretty skimpy serving of chicken for 4 — we would have eaten 2 lbs. of this chicken!

Used marinade for chicken and pan fried chicken...used witj spicy corn and shish*to salad to which i added an avocado and some tomato

This may sound odd but I took the leftover corn salad and used it, with some chard, the next morning in the recipe Loaded Baked Frittata and it was very good.

Lovely and versatile recipe. I made a little sauce with white wine and butter and the pan drippings.

I added 1/3 c panko to the flour for the chicken, omitted the squash, and subbed 1/2 a red bell pepper for the tomato. Delicious!

This was easy and delicious. Not a fan of cilantro so I substituted tarragon.

We do something similar but with just just corn, sliced off the cob and sautéed in butter with some finely minced jalapeño and finished with a splash of 1/2 and 1/2, enough to make a bit of sauce. The natural cornstarch thickens it. And Ms. Fabricant is correct, it's terrific with a good Riesling, even with a touch of sweetness to mimic the sweet corn.

My family is not crazy about tomatoes so I would leave those out next time. Likewise, we all felt the lemon juice in the veggies was too much lemon since the chicken was lemony too - would leave that out next time. Chicken was a BIG hit with everyone in my family - flavorful and moist.

My family is not too crazy about tomatoes so would leave that out next time. Likewise, we felt the lemon in the veggies could be left out since the chicken is so lemony. Chicken was a BIG hit - very flavorful and moist!

Really good. Elmon ...