Name: Kidney Bean and Rapini Salad with Grilled Chicken Cutlets
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 bunch (about 1 lb/454 g) rapini, washed and trimmed; 1 can (19 oz/540 ml) kidney beans, rinsed and drained; 3 tbsp (45 ml) lemon juice; 3 tbsp (45 ml) olive oil; 4 skinless, boneless chicken breast halves, cut in half horizontally; 1 tsp paprika; 1 tsp fennel seeds, coarsely ground; 1/2 tsp crushed red pepper flakes; 4 plum tomatoes, quartered; 2 onions, cut into thin wedges; Salt and pepper; Bocconcini cheese, halved (optional)

Preparation

- 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.
- In a bowl, toss the rapini and kidney beans in 2 tbsp of the lemon juice and 2 tbsp of the oil. Set aside.
- Preheat the grill, setting the burners to high. Oil the grate.
- 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.
- 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.
- In a large serving dish, place the vegetables and beans, then top with the chicken and bocconcini if desired.

Kidney Bean and Rapini Salad with Grilled Chicken Cutlets

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Ingredients

Preparation

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