Chicken Paillard With Black Olive and Sprout Salad

Chicken Paillard With Black Olive and Sprout Salad
Beatriz Da Costa
 
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

1
tablespoon
red wine vinegar
4
tablespoons
extra-virgin olive oil
1 1/4
teaspoons
kosher salt
2 1/4
teaspoons
freshly ground black pepper
2
celery stalks, chopped
1/2
small red onion, thinly sliced
1/2
cup
black olives, pitted
2
cups
fresh sprouts (such as radish or alfalfa)
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.
Sara Quessenberry
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 52 %
  • Calcium 56.28 mg
  • Carbohydrate 3.98 g
  • Cholesterol 93.98 mg
  • Fat 19.8 g
  • Fiber 1.76 g
  • Iron 2.35 mg
  • Protein 35.51 mg
  • Sat Fat 3.34 g
  • Sodium 596.64 mg
What does this mean? See Nutrition 101.