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Chicken Paillard with Black Olive and Sprout Salad

Photo: Beatriz Da Costa
Prep time 30 mins
Yield Makes 4 servings


  • 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

Nutrition Information

  • calcium 56.28 mg
  • calories 338.74
  • caloriesfromfat 52 %
  • carbohydrate 3.98 g
  • cholesterol 93.98 mg
  • fat 19.8 g
  • fiber 1.76 g
  • iron 2.35 mg
  • protein 35.51 mg
  • satfat 3.34 g
  • sodium 596.64 mg

How to Make It

  1. In a large bowl, whisk together the vinegar and 3 tablespoons of the oil. Season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add the celery, onion, olives, and sprouts and toss well.

    Rinse the chicken under cold water and pat dry with paper towels. Place between 2 pieces of plastic wrap and pound with a mallet, rolling pin, or bottom of a skillet to an even 1/2-inch thickness. Season the chicken with the remaining salt and pepper.

    Heat the remaining oil in a skillet over medium heat. Working in batches, add the chicken and saute until cooked through, about 3 minutes per side. Transfer the chicken to plates and top with the salad.

    Tip: Pounding the chicken ensures that it will cook quickly and evenly. For a time-saving alternative, look for thinly sliced cutlets, available at many grocery stores. Because the pieces are smaller than standard breasts, allow 2 per person.