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  • Chicken And Caponata Salad

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    Chicken And Caponata Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 med head escarole torn into bite-size pcs
    • 5 Tbsp. extra virgin olive oil
    • 3 x boneless chicken breast halves skinned Salt and freshly grnd pepper
    • 1 lrg shallot chopped
    • 1/4 c. fresh orange juice
    • 2 Tbsp. plus 2 tsp. balsamic vinegar or possibly red wine vinegar plus1/4 tsp. sugar
    • 1 Tbsp. grated orange peel
    • 1 1/2 tsp Dijon mustard
    • 1 can prepared caponata such as Progresso (7 1/2-oz)

    Directions

    1. Place escarole in large salad bowl.
    2. Heat 1 Tbsp. oil in heavy large skillet over medium-low heat. Season
    3. chicken with salt and pepper. Add in to skillet and saute/fry till springy to touch, about 5 min per side. Transfer to plate. Add in shallot to skillet and stir 1 minute. Add in orange juice and 2 Tbsp. vinegar and boil till reduced to glaze. Remove skillet from heat. Whisk in orange peel, mustard and remaining 2 tsp. vinegar. Gradually whisk in remaining 4 Tbsp. extra virgin olive oil. Season with salt and pepper.
    4. Cut chicken into bite-size pcs. Add in chicken and caponata to escarole.
    5. Add in dressing and toss to coat.
    6. 2 servings; can be doubled or possibly tripled.

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