Warm Salad with Chicken Paillards & Chèvre

  • Active Time 45m
  • Total Time 45m

4 servings

Try this elegant salad when you're in the mood for a sweet, peppery, salty, rich-tasting dinner salad. For an even dressier spin, try substituting skinless boneless duck breasts for the chicken.

ingredients

  • 12 cups arugula, tough stems removed (about 8 ounces)
  • 8 green olives, pitted and quartered
  • 8 large dates, pitted and quartered
  • 2 oranges, peeled, sectioned and sliced into chunks
  • 1 pound boneless skinless chicken breasts, trimmed of fat
  • 1/3 cup seasoned Italian breadcrumbs
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 cup frozen orange juice concentrate, thawed
  • 2 tablespoons water
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 3 ounces aged or fresh goat cheese, crumbled (see Note)
  • Ingredient Note:

  • Goat cheese, also know as chèvre (French for goat), is earthy-tasting and slightly tart. Fresh goat cheese is creamy and commonly available. Aged goat cheese has a nutty, sharp flavor and is drier and firmer. Look for aged goat cheese in a well-stocked cheese section at larger supermarkets and specialty cheese shops.

directions

Place the arugula, olives, dates and orange chunks in a large salad bowl.

Lay each chicken breast between 2 large pieces of plastic wrap. Gently pound with the smooth side of a meat mallet or a heavy saucepan until 1/4-inch thick. Place the breadcrumbs on a large plate and dredge the chicken in them.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breasts and cook until golden and just cooked through, about 2 minutes per side. Transfer to a platter, cover and keep warm. Reduce the heat to medium, add the remaining 2 teaspoons oil to the pan and repeat with the remaining chicken. Transfer to the platter and cover.

Add the orange juice concentrate, water and vinegar to the pan. Stir in the mustard and let the dressing boil for 30 seconds. Season with tje salt and pepper. Add half the warm dressing to the salad; gently toss to mix.

To serve, cut the chicken into thin slices. Top the salad with the chicken, goat cheese and the remaining dressing.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7384

nutrition information per serving

427 calories; 18g total fat; 7g total saturated fat; 85mg cholesterol; 657mg sodium; 35g carbohydrates; 5g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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