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Chicken Cutlets with Spring Green Salad


Chicken Cutlets with Spring Green Salad

Chicken Cutlets with Spring Green Salad
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Active Time: 10 minutes
Total Time: 20 minutes
Serves: 4


  • 3 Tbsp olive oil, plus more if needed
  • 8 small chicken cutlets (about 1 1/2 lbs total)
  • Kosher salt and pepper
  • 1 Tbsp white wine vinegar
  • 2 bunches watercress or arugula
  • 6 radishes, thinly sliced
  • 1 cup frozen edamame, thawed
  • 1/2 small red onion, thinly sliced


    1. Heat 1 Tbsp oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Working in two batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side (adding more oil to the skillet if needed); transfer to plates.
    2. In a large bowl, whisk together the vinegar, the remaining 2 Tbsp oil and 1/2 tsp each salt and pepper. Add the watercress, radishes, edamame and onion and toss to combine. Serve with the chicken.


4 Servings

Nutrition Facts

Calories: 262
Fat: 12g
Saturated Fat: 2g
Cholesterol: 89mg
Sodium: 562mg
Carbohydrates: 5g
Dietary Fiber: 2g
Protein: 35g