Chicken Paillard With Black Olive And Sprout Salad

• 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

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.

red wine vinegar, extravirgin olive oil, kosher salt, freshly ground black pepper, celery stalks, red onion, black olives, fresh sprouts, chicken breasts

Taken from www.myrecipes.com/recipe/chicken-paillard-with-black-olive-sprout-salad (may not work)