A paillard is a piece of meat pounded thin and quickly sauteed. A tender chicken breast paillard tops a gourmet salad of arugula, fennel, avocado, grapefruit, and a special Champagne vinaigrette.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until 1/4 to 1/2 inch thick. Remove plastic wrap.
Lightly coat a panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Heat over medium heat or heat according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill about 4 minutes or until chicken is no longer pink. (If using skillet, cook chicken about 8 minutes or until chicken is no longer pink, turning once.)
Arrange chicken breast halves, arugula, spinach, grapefruit, fennel, and avocado on four serving plates.
To prepare Champagne Vinaigrette: Whisk together grapefruit juice, vinegar, olive oil, salt, and black pepper in a small bowl. Drizzle salads with vinaigrette.
4 1/2 lean protein, 1 fat, 1 fruit, 1 vegetable