Holding chicken breast flat to a cutting board, slice into the middle of the meat with a thin sharp knife, holding the knife parallel to the board. Cut 3/4 of the way through the breast. Open up to lay flat before placing in the plastic to pound.

Combine remaining ingredients. Toss with balsamic vinegar and olive oil. Season with salt and pepper.

Place the salad in the center of the plate, and top with the grilled chicken.

Place the each portion of pork onto a piece of plastic film lightly drizzled with olive oil. Place another piece of plastic film atop each.

Gently pound the pork portions with a meat cleaver (not a meat tenderizer), flipping the portion halfway through until it is an even 1/4 inch thick all the way around. Remove the plastic and season each with salt and fresh-ground pepper.

Place each portion onto a lightly oiled grill (or grill pan), flip after one minute and cook for an additional minute. Place onto a lightly oiled grill.

Whisk together Dijon mustard, olive oil, water and lemon juice for salad dressing. Toss all of the ingredients for the salad together and season. Lay the salad out onto a presentation platter.

Remove the paillards from the grill and place atop the salad, serve immediately.