This quick, delicious recipe is a favorite in Vicki’s house! Inspired by a recipe from The Whole 30 cookbook, this is her take on Chicken Cutlets with Bitter Greens & Pears.

The salad is dressed with an apple cider vinaigrette that she makes in just a couple of minutes using an immersion blender, and the chicken cutlets cook in her cast iron skillet in no time.

From start to finish, this meal can be on your table in 30 minutes or less! What’s not to love about that?

Chicken Cutlets with Bitter Greens & Pears
Serves 2


  • 2 Tbsp extra virgin olive oil
  • 2 boneless, skinless chicken breast halves
  • (about 6 ounces each)
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp garlic powder
  • freshly ground black pepper

For the Salad

  • 1/2 small head of escarole, chopped into bite-size pieces
  • 1/2 small head of radicchio, chopped into bite-size pieces
  • 1/2 ripe, juicy pear, sliced into thin wedges
  • 2 Tbsp chopped walnuts, toasted

For the Dressing

  • 1/2 cup avocado oil
  • 1/2 cup Bragg Apple Cider Vinegar
  • 1 tsp raw honey
  • 1/2 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp Himalayan pink salt
  • freshly ground black pepper


  1. Prepare the dressing by placing the avocado oil, apple cider vinegar, honey, dijon mustard, garlic powder, salt, and pepper into a tall, wide base container. Blend on low speed using an immersion blender. You can always toss everything into a regular blender, too! Set aside.
  2. Wash, dry, and chop the escarole and radicchio and toss into a bowl.
  3. Toast the walnuts in a dry skillet over medium heat, stirring often, until they are just heated through and beginning to smell fragrant – about 4 – 5 minutes. Remove from heat and set aside.
  4. Place the chicken breasts between two sheets of wax paper, and use the flat side of a meat mallet to flatten to 1/4 inch thickness
  5. Heat the olive oil in a skillet over medium high heat; season the chicken breasts and cook in the olive oil until golden brown, about 3 – 4 minutes per side.
  6. While the chicken is cooking, slice the pear.
  7. Place each cooked chicken breast on a dinner plate. Divide the bitter greens between the two plates, and top them with half of the sliced pears and toasted walnuts. Drizzle the salad with the apple cider vinaigrette dressing. Serve, and enjoy!

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS