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Warm Salad with Chicken Paillards & Chevre
Victoria Abbott Riccardi
“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.”
2 tablespoons Dijon mustard
⅛ teaspoon salt
8 large dates, pitted and quartered
2 oranges, peeled, sectioned and sliced into chunks
8 green olives, pitted and quartered
⅓ cup seasoned Italian breadcrumbs
4 teaspoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breasts, trimmed of fat
3 ounces aged or fresh goat cheese, crumbled (see Note)
1Place arugula, olives, dates and orange chunks in a large salad bowl.
2Lay 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 ¼ inch thick. Place breadcrumbs on a large plate and dredge the chicken in them.
3Heat 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.
4Add 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.
5To serve, cut chicken into thin slices. Top salad with chicken, goat cheese and the remaining dressing.
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.