One of the favorite dishes we enjoyed while in London, this chicken paillard salad was ripe with mouth-watering, rich touches. We were so enamored that I had to get the recipe on the spot. To follow is the verbal description of how to make the dish.

OK, I’ll admit it, this recipe is truly a labor of love, and probably best ordered at Berners Tavern. But even if you do some of the components, you will have the makings of an absolutely superb salad. All the elements play so wonderfully together, I can still taste it in my mind. Thank you, Chef Gordon Watton for coming to our table and sharing the secrets to this extraordinary dish.

CHICKEN PAILLARD

Pound chicken breasts thinly, and grill. (They use a Spanish Grill with charcoal.)

MAKE THE CHORIZO BUTTER

Dice chorizo and caramelize. Let cool. Add to butter. Smother on top of chicken after grilling.

MAKE THE GARLIC PARSLEY MAYO

Chop garlic and parsley and combine with mayo. Dollop 3 spoons onto chicken.

MAKE THE SALAD

Combine arugula, roasted piquillo peppers, manchego shavings, and thinly sliced red onion rings.

ADD THE DRESSING

oil, mustard, lemon, lime, vinegar

THE GARNISH: CRISPY SHALLOTS

Fry thinly sliced shallots in cold pan of oil, cook slowly until golden brown, then dehydrate.