Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chicken Paillards with Avocado and Pomegranate Salsa

Scott Phillips

Servings: 4

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.

Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.


For the Chicken

  • Four 4- to 6-oz. boneless, skinless chicken breast halves
  • 1/4 cup fresh lemon juice
  • 3 Tbs. extra-virgin olive oil
  • 1 Tbs. pomegranate molasses
  • Kosher salt and freshly ground black pepper

For the Salsa

  • 1 large lemon
  • 1/2 medium pomegranate
  • 3 small scallions, white and light-green parts only, thinly sliced
  • 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh flat-leaf parsley
  • 1 tsp. finely diced seeded jalapeño
  • 1 tsp. pomegranate molasses
  • Kosher salt

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 19
      Cholesterol (mg): 65
      Sodium (mg): 310
      Carbohydrates (g): 20
      Fiber (g): 9
      Protein (g): 26


Prepare the Chicken

  • Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

  • Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

  • Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Sprinkle the leftover pomegranate seeds over a Mixed Green Salad.


Rate or Review


  • chefrich1941 | 01/04/2017

    Did this dish in my supper club last week and they loved it.Had to make my own pomegranate sauce.Served it with a chili and cumin infused home-made pasta.

  • Tinkerbe11 | 06/06/2012

    So good! I made my own molasses with Pom juice. My husband loved the bright fresh flavor. I will try it with cilantro next.

  • User avater
    dineindiva | 01/26/2012

    Loved it! The contrast in textures and temperatures between the chicken and salsa was amazing. Fresh, quick, delicious.

  • browneyes11 | 08/06/2011

    I made my own pomegranate syrup by buying POM pomegranate juice and reducing it. I make enough syrup for a couple of recipes as it keeps for a long time in the fridge. worked GREAT!! loved this recipe.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks