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Chicken And Caponata Salad


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Chicken And Caponata Salad 0 Picture


  • 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)


Servings 2


Step 1

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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