Chicken Cutlet Salad
- 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 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 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.
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