Chicken Cutlets on a Bed of Mixed Greens


  • 1/4 cup balsalmic vinegar
  • 1/2 teaspoon minced garlic
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh oregano, chopped or herb of choice
  • 1/4 cup olive oil
  • 4 skinless, boneless chicken breast halves
  • 12 cups mixed baby salad greens
  • 2 tomatoes, sliced
  • 1 cup shredded carrots
  • 1/4 cup Parmesan cheese, shaved


  1. In a small bowl, whisk together vinegar, garlic, mustard, salt, pepper and oregano. Drizzle in olive oil while whipping to emulsify
  2. Cut each chicken breast half into three cutlets the following way: Lay chicken on cutting board and cut in half, which will give you one thick portion and one thin portion. Set aside the thin piece. To create thinner pieces from the remaining thicker piece, cut through the thicker piece from right to left. Now you have three thinner pieces or cutlets. Repeat with remaining breast halves.
  3. Place cutlets into zip seal plastic bag. Pour 1/3 cup of the vinaigrette over chicken, reserving the remaining vinaigrette. Seal bag, massage vinaigrette into cutlets and allow to marinate at room temperature for 10 minutes
  4. On a medium high heat of a prepared grill or heated grill pan, cook chicken 3 minutes per side. Transfer chicken to a clean cutting board and cut diagonally 1/2-inch wide strips
  5. Toss greens with reserved marinade/vinaigrette. Divide greens between 4 plates. Then top with carrots, add sliced tomatoes, and shaved Parmesan cheese. Arrange chicken on each side of the greens.


  • Dinner
  • Poultry
  • Vegetable
  • Gluten Free
  • Quick and Easy
  • MHealthy

Nutrition Information

Total Fat (g)
Saturated Fat (g)
Sodium (mg)
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Dietary Fiber (g)
Protein (g)