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Ingredients

• 12 cups arugula, tough stems removed (about 8 ounces)
• 8 green olives, pitted and quartered
• 8 large dates, pitted and quartered
• 2 oranges, peeled, sectioned and sliced into chunks
• 1 pound boneless, skinless chicken breasts, trimmed of fat
• 1/3 cup seasoned Italian breadcrumbs
• 4 teaspoons extra-virgin olive oil, divided
• 1/4 cup frozen orange juice concentrate, thawed
• 2 tablespoons water
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 3 ounces aged or fresh goat cheese, crumbled (see Note)

Description

Warm Salad With Chicken Paillards & Chèvre - The Huffington Post

Kitchen Daily