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 sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1274.85 Kcal (5338 kJ) | ||
| Calories from fat | 827.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.94g | 141% | |
|---|---|---|---|
| Cholesterol | 264.06mg | 88% | |
| Sodium | 2481.53mg | 103% | |
| Potassium | 1304.79mg | 28% | |
| Total Carbs | 50.09g | 17% | |
| Sugars | 10.92g | 44% | |
| Dietary Fiber | 7.8g | 31% | |
| Protein | 74.08g | 148% | |
| Vitamin C | 35.9mg | 60% | |
| Iron | 4mg | 22% | |
| Calcium | 146.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 180.37 Kcal (755 kJ) | ||
| Calories from fat | 117.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 141% | |
|---|---|---|---|
| Cholesterol | 37.36mg | 88% | |
| Sodium | 351.09mg | 103% | |
| Potassium | 184.6mg | 28% | |
| Total Carbs | 7.09g | 17% | |
| Sugars | 1.54g | 44% | |
| Dietary Fiber | 1.1g | 31% | |
| Protein | 10.48g | 148% | |
| Vitamin C | 5.1mg | 60% | |
| Iron | 0.6mg | 22% | |
| Calcium | 20.7mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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