Recipe for Chicken and Caponata Salad 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 med head escarole torn into bite-size pieces
5 tbl olive oil
3 x boneless chicken breast halves skinned
Salt and freshly ground pepper
1 lrg shallot minced
1/4 cup fresh orange juice
2 tbl plus 2 teaspoons balsamic vinegar or red wine vinegar plus1/4 teaspoon sugar
1 tbl grated orange peel
1/2 tsp Dijon mustard
Instructions:
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.

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