Chicken and Caponata Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

Ingredients:

1/2 medium head escarole, torn into bite-size pieces

5 tablespoons olive oil

3 boneless chicken breast halves, skinned

salt and freshly ground pepper

1 large shallot, minced

1/4 cup fresh orange juice

2 tablespoons plus 2 teaspoons balsamic vinegar or red wine vinegar plus 1/4 teaspoon sugar

1 tablespoon grated orange peel

1 1/2 teaspoons dijon mustard

1 7 1/2-ounce can prepared caponata, such as progresso

Directions:

1. Place escarole in large salad bowl.
2. 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.
3. Cut chicken into bite-size pieces. Add chicken and caponata to escarole. Add dressing and toss to coat.

By RecipeOfHealth.com