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Warm Salad with Chicken Paillards & Chèvre

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  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.
RECIPE 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.
Warm Salad with Chicken Paillards & Chèvre Recipe at Cooking.com
DIRECTIONS
Place 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 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 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 orange juice concentrate, water and vinegar to the pan. Stir in mustard and let the dressing boil for 30 seconds. Season with salt and pepper. Add half the warm dressing to the salad; gently toss to mix.


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


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 427
Fat. Total: 18g
Protein: 33g
Carbohydrates, Total: 35g
Fat, Saturated: 7g
Fiber: 5g
Cholesterol: 85mg
Sodium: 657mg
% Cal. from Fat: 38%
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