Chicken Paillard with Black Olive and Sprout Salad

Photo: Beatriz Da Costa

Recipe from

Recipe Time

Prep: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

August 2005