Chicken Paillard With Black Olive And Sprout Salad – a delicious recipe with red wine vinegar, extra-virgin olive oil, kosher salt, freshly ground black pepper, celery stalks, red onion. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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.
2
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.
3
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.
4
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.
310
kcal
Calories
19
g
Fat
2
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Chicken Paillard With Black Olive And Sprout Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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