Chicken and Caponata Salad Recipe

Name: Chicken and Caponata Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium head escarole, torn into bite-size pieces; 5 tablespoons olive oil; 3 boneless chicken breast halves, skinned; Salt and freshly ground pepper; 1 large shallot, minced; 1/4 cup fresh orange juice; 2 tablespoons plus 2 teaspoons balsamic vinegar or red wine vinegar plus 1/4 teaspoon sugar; 1 tablespoon grated orange peel; 1 1/2 teaspoons Dijon mustard; 1 7 1/2-ounce can prepared caponata, such as Progresso

Servings: persons

1/2 medium head escarole, torn into bite-size pieces
5 tablespoons olive oil
3 boneless chicken breast halves, skinned
Salt and freshly ground pepper
1 large shallot, minced
1/4 cup fresh orange juice
2 tablespoons plus 2 teaspoons balsamic vinegar or red wine vinegar plus 1/4 teaspoon sugar
1 tablespoon grated orange peel
1 1/2 teaspoons Dijon mustard
1 7 1/2-ounce can prepared caponata, such as Progresso

1
Place escarole in large salad bowl.
2
Heat 1 tablespoon oil in heavy large skillet over medium-low heat.
3
Season chicken with salt and pepper.
4
Add to skillet and saute until springy to touch, about 5 minutes per side.
5
Transfer to plate.
6
Add shallot to skillet and stir 1 minute.
7
Add orange juice and 2 tablespoons vinegar and boil until reduced to glaze.
8
Remove skillet from heat.
9
Whisk in orange peel, mustard and remaining 2 teaspoons vinegar.
10
Gradually whisk in remaining 4 tablespoons olive oil.
11
Season with salt and pepper.
12
Cut chicken into bite-size pieces.
13
Add chicken and caponata to escarole.
14
Add dressing and toss to coat.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 medium head escarole, torn into bite-size pieces, 5 tablespoons olive oil, 3 boneless chicken breast halves, skinned, Salt and freshly ground pepper, and more.

Yes, Chicken and Caponata Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken and Caponata Salad

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