Chicken Paillard With Black Olive And Sprout Salad

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1 tablespoon red wine vinegar

4 tablespoons extra-virgin olive oil

1 1/4 teaspoons kosher salt

2 1/4 teaspoons freshly ground black pepper

2 celery stalks, chopped

1/2 small red onion, thinly sliced

1/2 cup black olives, pitted

2 cups fresh sprouts (such as radish or alfalfa)

4 6-ounce boneless, skinless chicken breasts

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