Grown-up and sophisticated, this salad will make you happy you're not a finicky kid. For an even dressier spin, substitute boneless skinless duck breasts for the chicken.
arugula, tough stems removed
green olives, pitted and quartered
large dried dates, pitted and quartered
orange, peeled, sectioned and sliced into chunks
seasoned Italian breadcrumbs
extra-virgin olive oil
frozen orange juice concentrate, thawed
Freshly ground pepper, to taste
crumbled aged or fresh goat cheese, (see Note)
, olives, dates and orange chunks in a large salad bowl.
Place breadcrumbs on a large plate; roll chicken in the breadcrumbs to coat. Heat oil in a large nonstick skillet
over medium-high heat. Add the chicken and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
Add orange juice
concentrate, water and vinegar to the pan. Stir in mustard and let dressing boil for 30 seconds. Add salt and season with pepper to taste. Add half of the warm dressing to the salad; toss gently to mix.
Divide the salad
between 2 plates. Cut the chicken into thin slices. Top each salad with the chicken, goat cheese and remaining dressing.
Note: Goat cheese, also know as chevre (the French word for goat), is earthy-tasting and slightly tart. Fresh goat cheese is creamy and widely available; aged goat cheese has a nutty, sharp flavor and is drier and firmer in texture. Look for aged goat cheese in a well-stocked cheese section
at larger markets and specialty cheese shops.
Calories 379, Total Fat 15 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Cholesterol 89 mg, Sodium 654 mg, Carbohydrate 27 g, Fiber 3 g, Protein 36 g, Potassium 483 mg. Daily Values: Vitamin A 40%, Vitamin C 100%, Calcium 35%. Exchanges: Fruit 1.5, Vegetable 1, Lean Meat 4.5
Percent Daily Values are based on a 2,000 calorie diet