Free Recipe Chicken And Caponata Salad
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chicken And Caponata Salad Recipe
1/2 md Head escarole; torn into
-bite-size
; pieces
5 tb Olive oil
3 Boneless chicken breast
-halves; skinned
Salt and freshly ground
-pepper
1 lg Shallot; minced
1/4 c Fresh orange juice
2 tb Plus 2 teaspoons balsamic
-vinegar or red
; wine vinegar plus1/4
-teaspoon sugar
1 tb Grated orange peel
1-1/2 ts Dijon mustard
1 cn Prepared caponata; such as
-Progresso
; (7 1/2-ounce)
Chicken And Caponata Salad Preparation
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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Chicken And Caponata Salad?
If you know a better Chicken And Caponata Salad Recipe please comment below.