Daniel Boulud's Grilled Chicken Paillard with Corn Salad and Pepper Coulis

Chef notes

Paillard is the best method for grilling a healthy and flavorful chicken breast. It is something very old-fashioned, but never goes out of style because of its versatility — there are endless ways to garnish it. Here, I'm going a little more Southwestern, with corn, black beans and peppers.

Technique tip: if your blender won't blend this amount of coulis, add a tablespoon of water to help it spin.

Special equipment: A meat tenderizer.