Chicken Paillards with Asian Pear Salad


2 tablespoons olive oil, divided
4 4-oz. chicken breasts, pound ¼-inch thick
Kosher salt, freshly ground pepper
1/2 Asian pear, thinly sliced
1 celery stalk, thinly sliced, plus 2 Tbsp. celery leaves
1/2 cup fresh cilantro leaves with tender stems
1 tablespoon fresh lime juice


Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season chicken with salt and pepper and, working in 2 batches, cook until golden and cooked through, about 2 minutes per side.

Toss pear, celery and celery leaves, cilantro, and lime juice in a medium bowl; season with salt and pepper. Serve chicken topped with Asian pear salad.


CREDITS: Bon Appétit Test Kitchen