Chicken Cutlet Salad

Chicken Cutlet Salad
Makes 4
Prep 15 m
Cook 7 m



  1. 1 of 3 Brush chicken with 1 tablespoon of the vinegar and season with the oregano, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook chicken 3 minutes per side. Remove to plate; keep warm.
  2. 2 of 3 Add remaining 4 tablespoons vinegar, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 3 tablespoons olive oil and the plum tomatoes to skillet. Scrape up any browned bits from bottom of skillet and gently heat through, about 1 minute.
  3. 3 of 3 Toss together escarole, romaine lettuce and red onion. Slice chicken and serve over salad and spoon warm tomato vinaigrette over the top. Garnish with fresh basil.
Nutrition Information for Chicken Cutlet Salad
Servings Per Recipe: 4
Per Serving: 7 g fiber, 558 mg sodium, 278 kcal cal., 38 g pro., 16 g carb., 18 g Fat, total, 94 mg chol., 3 g sat. fat