Chicken and Caponata Salad

• 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.

head, olive oil, chicken breast halves, salt, shallot, orange juice, balsamic vinegar, mustard, caponata

Taken from www.epicurious.com/recipes/food/views/chicken-and-caponata-salad-2038 (may not work)