Name: Chicken And Caponata Salad
Ingredients: 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)

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	June 1990	1	servings

INGREDIENTS

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)

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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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