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.
arugula, tough stems removed (about 8 ounces)
green olives, pitted and quartered
large dates, pitted and quartered
oranges, peeled, sectioned and sliced into chunks
boneless, skinless chicken breasts, trimmed of fat
seasoned Italian breadcrumbs
extra-virgin olive oil, divided
frozen orange juice concentrate, thawed
Freshly ground pepper, to taste
aged or fresh goat cheese, crumbled (see Note)
, 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.
Note: Goat cheese, also know as chevre (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.
Calories 427, Total Fat 18 g, Saturated Fat 7 g, Monounsaturated Fat 8 g, Cholesterol 85 mg, Sodium 657 mg, Carbohydrate 35 g, Fiber 5 g, Protein 33 g, Potassium 792 mg. Daily Values: Vitamin A 40%, Vitamin C 110%, Calcium 35%. Exchanges: Fruit 1.5, Vegetable 2, Lean Meat 4, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet