When I saw the grape tomatoes, I wanted to make a traditional caprese salad, but with a twist – and with protein! So I fried up some chicken, just like I make my Chicken or Eggplant Parm. So I chopped up my chicken and made a salad with a bunch of veg.
Chicken Milanese Salad – serves 4
Ingredients
1 lb. pan friend chicken, chopped into 1 inch bites
1 bag of arugula, washed and dried thoroughly
2 Italian peppers
2 cups grape or cherry tomatoes, sliced in half
1 ball of mozzerella, cut into 1 inch pieces
1/2 cup sliced red onion
2 T. balsamic vinegar
1 T. Extra Virgin Olive Oil
Salt and Pepper
1 small bunch radishes, sliced thinly
1 T. butter
Instructions
Broil the peppers in the oven or toaster oven until the skins start to blacken, about 10 minutes. While the peppers are cooking, combine the tomatoes, cheese and onion in a bowl. Toss. Whisk the vinegar and oil together until smooth. Pour over tomato mixture. Season with salt and pepper. Toss to combine and allow juices to combine, for at least 10 minutes.
Remove peppers from oven and put in bowl. Cover tightly with cling wrap for 5 minutes.
Heat a small pan over medium heat and add butter. Cook until froathy. Add radishes and salt and pepper to taste. Cook until tender and sweet, about 8-10 minutes.
Remove peppers from bowl and peel off the skin. Discard skin and chop peppers.
Place and heaping handful of arugula on plate, top with chicken, tomato mixture, radishes and peppers. Drizzle with desired amount of leftover tomato juice/salad dressing. Enjoy!
CSA Adventures in Food 