Grilled Chicken Paillard with Watermelon Panzanella
By Andrew Zimmern
This might be my favorite thing to do with watermelon. Paillard and panzanella for dinner all summer long. Trust me on this one.
Watermelon may not be a traditional panzanella ingredient, but its juices mingle with ripe tomatoes, lemon and vinegar to create a bright summer dressing. A whole loaf of focaccia is charred on the grill, torn into pieces and tossed with the fresh produce, herbs and salty ricotta salata. Served over thin, quickly grilled chicken paillards, it’s a complete summer dinner I could eat on repeat.
I’ve collected Shun Cutlery Dual Core knives for years, they’re the ones I reach for more than any others. Stainless steel on the outside, carbon steel sharpness on the inside. They’re beautiful, precise and feel great in my hand.
So yes, I’m very excited that Shun just expanded the line. More shapes. More reasons to keep adding to my collection.
Summertime Watermelon Panzanella
Ingredients
Chicken Paillard
- 4 boneless, skinless chicken breasts
- Kosher salt
- 2 tablespoons chopped fresh herbs, such as basil, dill, parsley or a combination
- 3 tablespoons extra-virgin olive oil
- Freshly ground black pepper
Watermelon Panzanella
- 1 small loaf focaccia, about the size of a quarter sheet pan
- 3 cups seedless watermelon, cut into 1-inch cubes
- 2 cups ripe tomatoes, cut into wedges or large bite-size pieces
- 1 English cucumber, halved lengthwise and sliced
- 1 large shallot, thinly sliced
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 4 ounces ricotta salata, crumbled or shaved
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice, plus more to taste
- Kosher salt
- Freshly ground black pepper
Instructions
Prepare a grill for medium-high direct heat.
Place one chicken breast on a large sheet of plastic wrap. Drizzle with olive oil and season both sides with salt and sprinkle with some of the chopped herbs. Cover with a second sheet of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound the chicken into an even paillard about 1/4 inch thick. The herbs should become pressed into the surface of the chicken. Repeat with the remaining chicken breasts.
Place the whole focaccia directly on the grill. Grill until warmed through and well marked on both sides, about 2 to 3 minutes per side. Watch it closely to prevent burning. Transfer to a cutting board and let cool slightly.
Grill the chicken over direct heat until lightly charred and just cooked through, about 2 to 3 minutes per side, depending on its thickness. Transfer to a platter and let rest while you assemble the salad.
In a large serving bowl, combine the watermelon, tomatoes, cucumber, shallot, basil and dill. Add the olive oil, red wine vinegar and lemon juice. Season with salt and pepper and gently toss.
Tear the grilled focaccia into large bite-size pieces and add it to the bowl along with the ricotta salata. Gently toss again, taking care not to break up the watermelon. Let the panzanella stand for about 5 minutes, allowing the bread to absorb the tomato and watermelon juices while retaining some texture.
Taste and adjust the seasoning with additional lemon juice, vinegar, salt or pepper as needed.
Place one chicken paillard on each plate. Spoon the watermelon panzanella generously over the chicken and serve immediately.
Tip
Grill the focaccia whole so the outside develops smoky, charred edges while the interior remains tender enough to absorb the dressing.
Add the bread shortly before serving. It should soak up the juices without becoming completely soft.