Chicken And Caponata Salad

Chicken And Caponata Salad
Chicken And Caponata Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/2

    medium escarole head torn bite size

  • 5

    tablespoons olive oil

  • 3

    boned skinned chicken breast halves

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    large shallot minced

  • 1/4

    cup fresh orange juice

  • 2

    tablespoons balsamic vinegar, plus

  • 2

    teaspoons balsamic vinegar (or the equivilant of red wine vinegar plus 1/4 tspn sugar)

  • 1

    tablespoon grated orange peel

  • 1 1/2

    teaspoons Dijon mustard

  • 1

    can prepared caponata - (7 1/2 oz) (such as Progresso brand)

Directions

Place escarole in large salad bowl. Heat 1 tablespoon oil in heavy large skillet over medium-low heat. Season chicken with salt and pepper. Add to skillet and saute until springy to touch, about 5 minutes per side. Transfer to plate. Add shallot to skillet and stir 1 minute. Add orange juice and 2 tablespoons vinegar and boil until reduced to glaze. Remove skillet from heat. Whisk in orange peel, mustard and remaining 2 teaspoons vinegar. Gradually whisk in remaining 4 tablespoons olive oil. Season with salt and pepper. Cut chicken into bite-size pieces. Add chicken and caponata to escarole. Add dressing and toss to coat. This recipe yields 2 servings; can be doubled or tripled.

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