Total Time
30 Mins
Yield
4 servings

Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal.

How to Make It

Step 1

Combine 1 tablespoon oil, rind, juice, and chicken cutlets; let stand 5 minutes.

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side or until done. Remove from heat; keep warm.

Step 3

Combine tomatoes and arugula in a large bowl. Combine vinegar, herbes de Provence, mustard, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; gradually add remaining 2 tablespoons oil, stirring vinaigrette constantly with a whisk. Drizzle the vinaigrette over salad; toss gently to coat. Divide salad evenly among 4 plates. Cut chicken cutlets across the grain into thin slices; arrange 1 sliced cutlet over each salad, and top each serving with about 2 teaspoons olives.

Ratings & Reviews

SMoncz's Review

SMoncz
May 22, 2013
This turned out very well. Although, next time I think I'll add some crumbled feta. Made this with cheesey garlic bread. The dressing complimented the salad perfectly.

RedPheonix's Review

boulderjane
April 22, 2014
My husband is very much a meat and potato man. I made this salad, added a mug of tomato soup and some bread after a hard days work. He LOVED this and wants it again. I am going to try more of My Recipes!

daneanp's Review

ReginaN
July 29, 2013
Nothing special but great for a quick, weeknight dinner. I didn't use arugula and substituted mixed greens instead. I also added some minced shallot to the dressing.

ReginaN's Review

DaniloS7
May 08, 2013
Good salad!

Bicicletta's Review

Belladonna714
April 28, 2013
Due to what I had on hand, I used shrimp. It was an excellent substitution for the chicken. I paired it with a Baked Potato Soup for a nice soup 'n salad supper. I'll definitely do it with chicken when I have a few left-over cutlets or a breast.

DaniloS7's Review

daneanp
January 26, 2013
N/A

WhitneyMaass's Review

dwright80
April 24, 2012
Super yummy! I made the dressing ahead of time and marinated the olives in it so they really soaked it up. Also, broiled the tomatoes before adding them to the salad and added some goat cheese before serving. A nice springy salad, will make again for sure!

boulderjane's Review

Trishia64
June 11, 2011
Quick and delicious. I added sliced English cucumber, chopped sweet red pepper, and a sprinkle of feta cheese.

Belladonna714's Review

springhilllad
May 18, 2011
Yummy salad. I used spring mix because I don't care for arugula. I pounded out the breasts and coated them with pan-searing flour before searing, (which I wouldn't use again because the marinade made it pasty). I would definitely make this again and next time would like to try the recommended French bread side.

springhilllad's Review

Bicicletta
May 13, 2011
Excellent-no adjustments necessary.