Awesome flavor, high protein- Say what?
What you need
1 ½ pounds chicken breast cutlets
½ cup Tessemae’s French Vinaigrette
½ small red onion, thinly sliced
1 tablespoon oil
2 tablespoons capers, rinsed
4 ounces baby arugula
What to do
Marinate the chicken in ¼ cup Red Wine Vinaigrette at least 15 minutes and up to overnight (refrigerated). In a large bowl, toss the sliced onion with the remaining ¼ cup of Vinaigrette and let stand while you cook the chicken.
In a large skillet, heat the oil over medium-high. Add half of the chicken; cook until lightly browned and cooked through, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken, adding a little more oil if needed.
Add the arugula and capers to the red onion and toss to combine. Serve the chicken, topped with the salad.
Tip: If you're an all season griller, forget the skillet and cook the cutlets outside!