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Name: Chicken And Caponata Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 5 tb olive oil; Salt; 2 tb Plus 2 teaspoons balsamic; ; (7 1/2-ounce); 1 lg Shallot; minced; 3 Boneless chicken breast; ; pieces; 1/4 c Fresh orange juice; 1 tb Orange Peel Grated; 1/2 md Head escarole; torn into; 1 1/2 ts Dijon mustard; 1 cn Prepared caponata; such as; ; wine vinegar plus1/4

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INGREDIENTS

5 tb olive oil
Salt
2 tb Plus 2 teaspoons balsamic
; (7 1/2-ounce)
1 lg Shallot; minced
3 Boneless chicken breast
; pieces
1/4 c Fresh orange juice
1 tb Orange Peel ; Grated
1/2 md Head escarole; torn into
1 1/2 ts Dijon mustard
1 cn Prepared caponata; such as
; wine vinegar plus1/4

Servings

INSTRUCTIONS

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 saute 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. 2 servings; can be doubled or tripled. Bon Appetit June 1990

NOTES

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Chicken And Caponata Salad

5 tb olive oil
 Salt
2 tb Plus 2 teaspoons balsamic
 ; (7 1/2-ounce)
1 lg Shallot; minced
3 Boneless chicken breast
 ; pieces
1/4 c Fresh orange juice
1 tb Orange Peel Grated
1/2 md Head escarole; torn into
1 1/2 ts Dijon mustard
1 cn Prepared caponata; such as
 ; wine vinegar plus1/4

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 saute 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.    2 servings; can be doubled or tripled.    Bon Appetit June 1990

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Nutrition

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Serving Size: 1 Serving (767g)
Recipe Makes: 1 servings

Calories: 1733
Calories from Fat: 316 (18%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 7.1g	35 %
	Monounsaturated Fat 17g
	Polyunsanturated Fat 5.9g
Cholesterol 821.3mg		253 %
Sodium 1091.6mg		38 %
Potassium 3690.8mg		97 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3.4g
Protein 327.9g		468 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1733

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