KIDNEY BEAN AND RAPINI SALAD WITH GRILLED CHICKEN CUTLETS
Ingredients
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1 bunch (about 1 lb/454 g) rapini, washed and trimmed
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1 can (19 oz/540 ml) kidney beans, rinsed and drained
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3 tbsp (45 ml) lemon juice
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3 tbsp (45 ml) olive oil
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4 skinless, boneless chicken breast halves, cut in half horizontally
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1 tsp paprika
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1 tsp fennel seeds, coarsely ground
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1/2 tsp crushed red pepper flakes
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4 plum tomatoes, quartered
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2 onions, cut into thin wedges
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Salt and pepper
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Bocconcini cheese, halved (optional)
Preparation
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In a large pot of salted boiling water, cook the rapini for about 2 minutes or until al dente. Submerge in ice water and drain thoroughly. Cut into large pieces.
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In a bowl, toss the rapini and kidney beans in 2 tbsp of the lemon juice and 2 tbsp of the oil. Set aside.
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Preheat the grill, setting the burners to high. Oil the grate.
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In another bowl, toss the chicken breasts with the remaining lemon juice and oil and the spices. Season with salt and pepper. Coat thoroughly, then let marinate for 5 minutes. On a large plate, lightly oil the tomato and onion pieces.
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Grill the chicken pieces for about 4 minutes on each side or until they are thoroughly cooked. Grill the tomatoes and onions for 6 minutes or until tender. Add the tomatoes and onions to the rapini and kidney beans. Toss gently and season with salt and pepper.
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In a large serving dish, place the vegetables and beans, then top with the chicken and bocconcini if desired.