| 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
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