Another day, another recipe inspired by a Bon Appetit original.
You see, lately, I’ve been looking into culinary schools. Sure, I can cook, but I can’t cook like Mario Batali or Thomas Keller. I’m a self-taught, home cook and I’m proud of that.
And let me tell you, I can cook spiralized vegetables better than anyone. 🙂
So while looking into culinary schools, I got sidetracked and thought to myself, “Why can’t I just read a book on all this?” This lead to hours of Google searching for the best resources for aspiring chefs and home cooks on, well, how to cook.
I’m starting with The America’s Test Kitchen’s Cooking School cookbook which literally says on the cover, “Everything you need to know to become a great cook.” Heck, sounds perfect to me!
You know, I want to know the science behind cooking methods and proper ways of preparing and cooking meats. I also miss learning, as nerdy as that sounds.
So, if the recipes on this blog get fancy, you know why – I’m trying to show off my new skills!
No, but really, in my search for these cooking resources, I somehow stumbled upon this Bon Appetit recipe for chicken paillards and asian pear salad.
I haven’t yet made a paillard on this blog and it just so happens that pears are spiralizable and I haven’t spiralized Asian pears yet on the blog! Hence, today’s recipe.
I amped up the volume a bit with this recipe with the pear noodles, obviously, but also with the cashews and a few extra flavors, such as jalapeno and ginger.
The warmth of the savory chicken paillard (which just is a pounded-thin chicken breast, basically) combined with the tart sweetness of the Asian pear salad is otherwordly. This is such an easy meal (it comes together before you know it) that looks gorgeous, perfect for entertaining friends.
If you want more vegetables in this meal, add in a couple cups of arugula or shredded kale for extra oomph and color. This meal works as a lunch or dinner and can be switched up using apple noodles and almonds (instead of pears and cashews.)
Now, I’ve got some reading to do. I’m learning how to properly filet a fish (in my new book.) #nerdalert 🙂
Nutritional Information & Recipe
Chicken Paillard and Asian Pear and Cashew Salad
- For the dressing:
- ½ teaspoon finely chopped jalapeno
- 3 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 2 scallions thinly sliced
- 2 teaspoons honey
- 1 teaspoon grated fresh ginger
- salt and pepper to taste
- For the rest:
- 1 tablespoon extra virgin olive oil
- 2 thin boneless chicken breasts (or pound 1 chicken breast to ¼” thickness and slice in half)
- salt and pepper to taste
- 1 medium Asian pear
- 2 celery stalks very thinly sliced
- ¼ cup packed cilantro leaves
- 1/4 cup roasted cashews roughly chopped
- Place all of the ingredients for the dressing in a bowl and toss to combine. Set aside.
- Season both sides of the chicken breasts with salt and pepper. Place a large skillet over medium heat and add in half of the olive oil. Once oil heats, add in one of the chicken breasts and cook for 2-3 minutes, flip over and cook another 2-3 minutes or until chicken breast is cooked through and no longer pink. Repeat with the remaining olive oil and the other chicken breast.
- Once chicken is done, spiralize the pear, using Blade C and place in a bowl with the celery and cilantro. Pour over the dressing and toss to combine.
- Assemble the plates. Place a chicken breast in the middle of the plate and then top with pear salad. Top with cashews.