Beatriz Da Costa
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 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.

Step 2

Rinse chicken under cold water; pat dry with paper towels.

Step 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.

Step 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.

Step 5

Transfer to plates and top with the salad.

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