Chicken Paillard With Black Olive and Sprout Salad

0508chicken-paillard-2
Photo by Beatriz Da Costa
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 338.74 calories
    • Calories 52 calories from fat
    • Fat 19.8 g
    • Sat Fat 3.34 g
    • Cholesterol 93.98 mg
    • Sodium 596.64 mg
    • Protein 35.51 mg
    • Carbohydrate 3.98 g
    • Fiber 1.76 g
    • Iron 2.35 mg
    • Calcium 56.28 mg
  • July 2005

Ingredients

  1. Check 1tablespoon red wine vinegar
  2. Check 4tablespoons extra-virgin olive oil
  3. Check 1 1/4teaspoons kosher salt
  4. Check 2 1/4teaspoons freshly ground black pepper
  5. Check 2 celery stalks, chopped
  6. Check 1/2 small red onion, thinly sliced
  7. Check 1/2cup black olives, pitted
  8. Check 2cups fresh sprouts (such as radish or alfalfa)
  9. Check 4 6-ounce boneless, skinless chicken breasts

Directions

  1. In a large bowl, whisk the vinegar, 3 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Add celery, onion, olives, and sprouts. Toss well.
  2. Rinse chicken under cold water; pat dry with paper towels.
  3. Between 2 pieces of plastic wrap, pound chicken to ½-inch thickness with a mallet or the bottom of a skillet. Season with remaining salt and pepper.
  4. Heat the remaining oil in a skillet over medium heat. Working in batches, sauté the chicken until cooked through, about 3 minutes per side.
  5. Transfer to plates and top with the salad.