Directions:
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Set aside, and reserve 1 teaspoon drippings in pan.
- Place escarole top-down in pan, and press down gently. Cook over medium-high heat for 3 minutes or until wilted. Flip, and cook 1 minute. Remove to cutting board; coarsely chop escarole, discarding core, and transfer to a large bowl.
- Heat olive oil in a pan over medium heat; add minced shallots, and cook 3 minutes or until golden brown. Add balsamic vinegar, orange juice, dried figs, and sugar to pan; stir to dissolve sugar and thicken. Pour dressing and figs over escarole, tossing gently to coat. Season with salt and pepper. Mound on top of chicken; top with cheese and bacon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.59 Kcal (1116 kJ) | ||
| Calories from fat | 171.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19g | 29% | |
|---|---|---|---|
| Cholesterol | 31.89mg | 11% | |
| Sodium | 1353.89mg | 56% | |
| Potassium | 363.69mg | 8% | |
| Total Carbs | 16.48g | 5% | |
| Sugars | 12.09g | 48% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 9.68g | 19% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 191.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 117.34 Kcal (491 kJ) | ||
| Calories from fat | 75.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 29% | |
|---|---|---|---|
| Cholesterol | 14.03mg | 11% | |
| Sodium | 595.92mg | 56% | |
| Potassium | 160.08mg | 8% | |
| Total Carbs | 7.25g | 5% | |
| Sugars | 5.32g | 48% | |
| Dietary Fiber | 0.49g | 4% | |
| Protein | 4.26g | 19% | |
| Vitamin C | 3.1mg | 12% | |
| Iron | 0.2mg | 2% | |
| Calcium | 84.2mg | 19% | |
* 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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