Grilled Chicken Tagliata

Italian-style grilled chicken tagliata sliced over rocket and tomatoes with lemon, olive oil and Parmesan.

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Tagliata simply refers to sliced meat. This lighter chicken version uses the same idea: well-seared meat, a short rest, then thin slices over a fresh salad.

Ingredients

• 700 g boneless chicken breasts (4 small pieces)
• 3 tbsp olive oil (divided)
• 2 tbsp fresh lemon juice
• 1 garlic clove (finely grated)
• 1 tsp dried oregano
• 1 tsp fine salt
• 0.5 tsp black pepper
• 120 g rocket leaves
• 250 g cherry tomatoes (halved)
• 50 g Parmesan (shaved)
• 1 tbsp balsamic vinegar (optional)
• lemon wedges (to serve)

Step-by-step method

1. Place each chicken breast between sheets of baking paper and gently pound the thick end so the piece is an even 1.5–2 cm thick.
2. Mix 1 tablespoon olive oil with 1 tablespoon lemon juice, garlic, oregano, salt and pepper. Rub over the chicken and leave for 10–15 minutes.
3. Heat a grill pan or heavy frying pan over medium-high heat until hot. Cook the chicken for 4–5 minutes on the first side without moving it.
4. Turn and cook for another 3–5 minutes until the thickest part reaches at least 74°C. Transfer to a board and rest for 5 minutes.
5. Meanwhile, toss the rocket and tomatoes with the remaining olive oil, lemon juice and balsamic if using.
6. Slice the rested chicken diagonally across the grain into strips about 1 cm thick.
7. Arrange the salad on a platter and lay the warm chicken slices over the top. Spoon over any resting juices from the board.
8. Finish with Parmesan shavings, extra black pepper and lemon wedges and serve immediately.