Mountaineer’s Proscuitto-Wrapped Chicken Slider with Marinated Quinoa-Kale Salad


For Labor Day Weekend this year, we went for a hike with Elliott’s sister, Charlotte, who was in town from San Diego. It was a miserable, rainy day but we were all determined to get hiking so we grabbed a few bagels and headed east over the mountains. What was supposed to be an “easy” 9 mile hike turned into a 5.5 mile march up the mountain and a 5.5 mile race down the rocky trail so we could make our early dinner plans. It’s three days later and we’re still feeling the pain! (Why do toilet seats have to be so low?!) If you’re planning on doing any hikes this fall – easy or impossible – here is a healthy recovery meal to ease your sore muscles. 🙂

1/2 lb. thinly sliced, marinated chicken breast
4-5 slices prosciutto
2 small dinner rolls
Cheddar cheese
Red onion
Fresh greens
Dijon mustard


Quinoa-Kale Salad:
1/4 cup quinoa, cooked
3 large kale leaves, stripped from stalk and torn into small pieces
6-10 kalamata olives, chopped
1 roma tomato, chopped
1/4 cucumber, chopped
1/2 yellow pepper, chopped
Artichoke hearts, chopped
Red onion, thinly sliced
Gigande beans

1/4 cup good olive oil
2 tbsp. white wine vinegar
2 tbsp. dijon mustard
1 tsp. sugar
salt and pepper, to taste

Tip: While you’re chopping veggies for the salad, dress the kale with 1/2 the vinaigrette to help break down the leaves. Unlike most salads, this salad only gets better the longer it sits in the dressing!




One thought on “Mountaineer’s Proscuitto-Wrapped Chicken Slider with Marinated Quinoa-Kale Salad

  1. Looks so yummy!! Somehow I got eliminated from your blog, so I talked with Beth and she gave me you blog site again so I can get more. You write and cook well.

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