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.

Victoria Abbott Riccardi
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Ingredients

Directions

  • Place arugula, olives, dates and orange chunks in a large salad bowl.

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  • 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.

Tips

Note: Goat cheese, also know as chèvre (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.

Nutrition Facts

385 calories; 15.9 g total fat; 6.3 g saturated fat; 78 mg cholesterol; 700 mg sodium. 475 mg potassium; 27.1 g carbohydrates; 2.8 g fiber; 11 g sugar; 37 g protein; 1906 IU vitamin a iu; 58 mg vitamin c; 83 mcg folate; 331 mg calcium; 3 mg iron; 54 mg magnesium;

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