Warm Salad with Chicken Paillards & Chèvre

Place arugula, olives and dates in a large bowl. Slice the ends off oranges, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments and add to the salad.

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 half of the chicken; cook, turning once, until golden and just cooked through, about 2 minutes per side. Transfer to a platter, cover and keep warm. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken.

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 of the dressing to the salad; gently toss to mix.

Serve the chicken over the salad, topped with goat cheese and the remaining dressing.