Recipe information
Yield
2 servings; can be doubled or tripled
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
Preparation
Step 1
Place escarole in large salad bowl.
Step 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.
Step 3
Cut chicken into bite-size pieces. Add chicken and caponata to escarole. Add dressing and toss to coat.
