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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

Reviews (8 reviews)

  • bellaginger | 09/27/2017

    Very good! I've been wanting to make for a long time but kept forgetting about it during pomegranate season! Great flavors in both the marinade & the salsa. Couldn't find pomegranate molasses so reduced pomegranate juice, lemon juice & sugar to make my own. Tasty recipe!

  • 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.

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