Chicken paillards with orange and avocado salsa by Daphne Oz

Points® value
Total Time
25 min
20 min
5 min


Uncooked boneless skinless chicken breast

24 oz, four 6-oz pieces

Kosher salt

1½ tsp(s)


3 small, Blood, Cara Cara, Sumo, or any combination of seedless oranges, chopped (about 2 1/2 cups)


4 medium, thinly sliced

Ginger root

1 piece(s), 1-inch, peeled and minced (optional)

Jalapeño pepper

¼ small, or Fresno chile, minced (optional)

Fresh parsley

¼ cup(s), or cilantro, finely chopped (including stems)

Extra virgin olive oil

2 tbsp(s)


2 wedge(s), juiced


1 medium, pitted, peeled and diced


  1. Place a chicken breast between 2 sheets of plastic wrap and use a meat pounder or heavy skillet to flatten it into a 1/2-inch-thick paillard. Place the pounded chicken on a large plate or platter and repeat with the remaining chicken breasts. Coat chicken with a few sprays from an oil mister, turning to coat the breasts on both sides, then sprinkle the chicken on all sides with 1 tsp of the salt.
  2. In a medium bowl, combine the oranges, scallions, ginger, chile (if using), parsley, lime juice, and 2 tbsp olive oil and 1/2 tsp salt. Gently stir in the avocado.
  3. Off heat, coat a large skillet with a few sprays from an oil mister. Heat skillet over medium-high heat. Cook the chicken, about 2 to 3 minutes. Turn the chicken over and cook on the other side until the chicken is cooked through, about 2 minutes longer. Transfer chicken to a platter. (You can also cook the chicken on an outdoor or indoor grill).
  4. Serve the salsa over the chicken.
  5. Serving size: about 4 1/2 oz chicken and 1 cup salsa


This recipe is originally from The Happy Cook by Daphne Oz. It has been modified and printed here with permission.