1 T. red wine vinegar
4 T. extra-virgin olive oil
1 1/4 tsp. kosher salt
2 1/4 tsp. freshly ground black pepper
2 celery stalks, chopped
1/2 small red onion, thinly sliced
1/2 C. black olives, pitted
2 C. fresh sprouts (such as radish or alfalfa)
4 6-oz. boneless, skinless chicken breasts

In a large bowl, whisk together the vinegar and 3 T. of the oil. Season with 1/4 tsp. of the salt and 1/4 tsp. of the pepper. Add the celery, onion, olives, and sprouts and toss well. Rinse the chicken under cold water and pat dry with paper towels. Place between 2 pieces of plastic wrap and lb. 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. 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. Tip: 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.

Yield: 4 servings
Calories: 338
Fat: 19.8g
Fiber: 1.8g