Grilled Chicken Paillard with Peach, Olive and Aged Gouda Salad

Spruce up grilled chicken paillard with sweet peaches and the sharp yet buttery taste of aged Gouda. With just a little bit of advance prep, this is an easy recipe for the perfect summer dinner.
Photo by Sang An / Food Styling by Jerrie-Joy Redman-Lloyd / Plate by Good Connection

Courtesy Greg Vernick, chef/owner, Vernick Food & Drink, Philadelphia

At his namesake restaurant, James Beard Award winner Greg Vernick celebrates the diversity of the American larder with bold and innovative flavor combinations. This dish, which showcases a range of tastes, textures and temperatures, comes together in minutes with a little advance prep.

Grilled Eggplant with Spicy Chimichurri


  • 1 tablespoon extra-virgin olive oil, plus more for pan and grill
  • 1 small onion, thin-sliced
  • ⅛ teaspoon salt
  • 12 ounces boneless, skinless chicken breast
  • 1 ripe peach or nectarine, halved and pitted
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1½ cups packed baby arugula
  • ½ cup pitted Castelvetrano olives (or other green olives), coarse-chopped
  • 2 ounces aged Gouda, crumbled

Coat medium, nonstick pan with olive oil and warm over medium-low heat. Add onion and salt. Cook, stirring occasionally, until medium-brown, about 30 minutes. Set aside. Onions may be prepared up to 3 days in advance and stored in refrigerator.

Slice chicken breasts in half horizontally. Using meat mallet or rolling pin, tenderize chicken between plastic wrap until very thin, at most ⁄8-inch. Salt each side lightly. Set aside.

Heat grill on high, and brush grates with olive oil. Place peach or nectarine halves on grill, cut-side down, and cook about 2 minutes. Let cool, then cut each half into 4 slices. Set aside.

Add chicken to grill. Grill for 1 minute on each side, or until cooked through. Set aside.

In large bowl, whisk vinegar, 1 tablespoon olive oil and honey. Add onions, peaches and arugula, and toss to coat.

Arrange chicken on 2 plates and top each with salad, olives and Gouda. Serves 2.

Pair It

Radikon 2015 S Pinot Grigio (Venezia-Giulia). “With lots of skin contact, this wine drinks like a rich rosé,” says Ray Gazdzinski, wine director at Vernick Food & Drink. “It has gentle, tea-like tannins and red berry fruit. It’s rich, but bright and really food-friendly.”

Published on May 5, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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