A hearty salad with seasoned chicken cutlets, chickpeas, cucumber, cherry tomatoes, mozzarella, and a tangy red wine vinaigrette.
Estimated from 8 of 16 parsed ingredients matched to USDA SR28 (per 100 g food data, scaled by amount).
Gather these ingredients — no prep needed yet.
Pat chicken cutlets dry with paper towels and season with ½ teaspoon salt and ½ teaspoon pepper; set aside.
Whisk vinegar, mustard, mayonnaise, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large bowl until milky and no lumps remain.
Whisking constantly, slowly drizzle in ⅓ cup oil until glossy and lightly thickened; set aside.
Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
Add chicken and cook until golden brown and it registers 160°F, 3 to 4 minutes per side.
Transfer chicken to a carving board; let rest 5 minutes, then cut into ½-inch pieces.
Rewhisk dressing, then add chickpeas, cucumber, tomatoes, mozzarella, onion, parsley, banana peppers, and olives; toss to combine.
Transfer salad to a serving platter, top with chicken, and season with salt and pepper to taste.
Fresh ideas for meal planning, recipes, and your kitchen — brought together on Plan n Cook.