Chicken And Caponata Salad

By á-174942

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)

Details

Servings 2

Preparation

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.