Kid­ney Bean and Rap­ini Salad with Grilled Chicken Cut­lets


Serves 4 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


• 1/2 tsp crushed red pep­per flakes • 4 plum toma­toes, quar­tered

• 2 onions, cut into thin wedges • Salt and pep­per

• Boc­concini cheese, halved


1. 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. 2. In a bowl, toss the rap­ini and kid­ney beans in 2 tbsp of the lemon juice and 2 tbsp of the oil. Set aside.

3. Pre­heat the grill, set­ting the

burn­ers to high. Oil the grate. 4. 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.

5. 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.

6. In a large serv­ing dish, place the veg­eta­bles and beans, then top with the chicken and boc­concini if de­sired.

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