Friday, June 7, 2013

Chicken Caprese Salad with Baby Kale and Beans

Last night when I asked Chris what he wanted for dinner tonight he said, "Something light." I had the recipe for the Chicken Caprese Salad, from Food & Wine, in my Pepperplate recipes and it seemed to fit the bill. But we are in the middle or tail end of Tropical Storm Andrea so grilling was not an option. But wait I have the panini press! Perfect! But the dish still needed something else. It needed a bed of some kind. I had that Baby Kale in the fridge just waiting to be used. I sauteed some shallots and added the kale, salt, pepper and crushed red pepper. I sauteed it until the kale wilted. I added a half of a can of cannelini beans. I put the Chicken Salad on the bed of kale.

This was very good. Every component was a stand out. The chicken was so moist. It marinated in a dressing of olive oil, vinegar, salt, pepper and oregano. And the kale had a nice bite to it.

And being my mother's daughter, always thinking there will not be enough, I ordered a stuffed bread from Bradley and Wall. Eggplant and Bacon stuffed bread. Wow. Amazing. We had to try really hard not to eat the whole loaf... but no one is around now. No one would notice if a little piece was cut...

Seeing it is Friday, thank God, let's chill out like Archie does all the time.

 Hope everyone has a wonderful and dry weekend!

1 comment:

Whats Cookin Italian Style Cuisine said...

he is such a cutie! I have never tried Kale this recipe has inspired me too!