Chicken Paillards With Herb-Tomato Salad

Ingredients

• 0.3 cup torn basil fresh
• 4 servings pepper black freshly ground
• 4  chicken paillards (see chef's note, below)
• 3 tablespoons flat-leaf parsley fresh roughly chopped
• 3 tablespoons tarragon fresh roughly chopped
• 1 clove garlic peeled smashed
• 2 teaspoons kosher salt for seasoning
• 3 tablespoons olive oil extra-virgin for brushing
• 2 teaspoons red wine vinegar 
• 1  scallion white green thinly sliced ( and parts)
• 1.5 cups tomatoes red yellow cored ripe roughly chopped (1 and 1 )

Equipment

• bowl
• grill

Directions

1. Prepare an outdoor grill with a hot fire.
2. Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl.
3. Add all the herbs to the bowl but don't toss.
4. Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.