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Sautéed Chicken Paillards With Greek Salad

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Ingredients

4 skinless, boneless chicken cutlets (6 ounces each), about 1/2 inch thick

1/4 cup plus 1 tablespoon extra-virgin olive oil

1/4 teaspoon crumbled dried oregano

Salt and freshly ground pepper

1 tablespoon fresh lemon juice

1/4 pound feta cheese, crumbled

1 cup cherry tomatoes, halved

1 kirby cucumber or 1/2 unwaxed cucumber, cut into 1/2-inch dice

1 large scallion, thinly sliced

12 arugula leaves, torn into pieces

12 mint leaves, torn into pieces

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