Kidney Bean and Rapini Salad with Grilled Chicken Cutlets | RICARDO

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)