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Hey there, fellow flavor enthusiasts! It’s time to celebrate the joys of summer with a mouthwatering dish that’s bursting with freshness and flavor. Picture this: tender chicken paillard topped with a luscious quarter-inch slice of mozzarella, juicy cherry tomatoes on the vine, and a drizzle of tangy balsamic vinegar, all resting on a bed of vibrant arugula. Get ready to indulge in a low-sodium recipe that will leave you craving more, without missing a pinch of salt! Stay salty in spirit.

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This delightful chicken paillard creation has become a favorite among my friends, and it’s not hard to see why. It embodies the essence of summer with its vibrant colors, bright flavors, and the perfect balance of textures. And the best part? It’s a low-sodium recipe that proves you don’t need excessive salt to create a mouthwatering dish.

I used Sliced Fresh Mozzarella from BelGioioso only because each slice only contains 85 milligrams of salt. Most of the local grocery stores sell it but as everyone knows I order most of my groceries from Amazon Fresh and Whole Foods.

I’ve used this olive oil and balsamic vinegar for a while now it was given to me from a friend but now I can’t live without it. I create so many low sodium salt free dishes with these two ingredients worth the try and if you have any recommendations let me know.

grilled chicken paillards

Grilled Chicken paillards with cherry tomatoes and arugula

The combination of grilled chicken cherry tomatoes arugula and basil drizzled with fig balsamic vinegar Is super fresh and delicious. This is a recipe that I've made many times even before my heart attack it is low in sodium and guaranteed to be a hit at any outdoor barbecue super simple, super fast, super low sodium 85 milligrams.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Lunch, Main Course
Cuisine California, Italian
Servings 2 Friends
Sodium 100 mg

Ingredients
  

  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pint cherry tomatoes halved
  • 1/4 cup fresh basil leaves torn
  • 1/4 cup fig balsamic vinegar
  • 1/4 cup low-sodium mozzarella cheese sliced
  • 2 cups arugula

Instructions
 

  • Pound the chicken breasts to a thickness of about 1/4 inch.
  • Season the chicken breasts with salt and pepper.
  • Heat the olive oil in a large skillet or grill pan over medium-high heat.
  • Cook the chicken breasts for 3-4 minutes per side, or until cooked through.
  • Transfer the chicken breasts to a plate and let them rest for a few minutes.
  • While the chicken is resting, grill the cherry tomatoes for 2-3 minutes per side, or until they are warmed through and slightly charred.
  • To assemble the salads, place a chicken breast on each serving plate. Top with the grilled tomatoes, mozzarella cheese, and arugula.
  • Drizzle with the fig balsamic vinegar and serve immediately.
  • Enjoy!

Notes

Tips:
If you don't have a mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the chicken breasts.
If you don't have fig balsamic vinegar, you can use regular balsamic vinegar or another type of vinegar that you like.

Nutrition

Sodium: 100mg
Keyword Healthy summer dish, Low-sodium chicken recipe, Salt-free cooking
Tried this recipe?Let us know how it was!

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