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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
Directions:View on Real Simple
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