Andy Boy Romaine Hearts
Lettuce Wraps
3garliccloves 3chickenbreasts,
1teaspoonsalt cookedandsliced
1bunchcilantro,stemmed 1headAndyBoy*romaine
1/3cuppinenuts hearts,separated
1tablespoon 1Hassavocado,peeled,
whitewinevinegar pittedandsliced
1/2cupoil 2Romatomatoes,cored,
seeded and sliced thin
1/4cup chicken stock
1 green onion, sliced
Salt and pepper
1/3cup freshly grated cheese
1. Pulse garlic, salt, cilantro leaves, pine nuts and
vinegar in a food processor until a paste forms.
Add oil in a stream with the motor running.
Add chicken stock; pulse to combine. Season to
taste with salt and pepper.
2. Toss chicken with the cilantro pesto. Place a
leaf of romaine on a plate and mound 1/4 of the
chicken mixture on top; arrange avocado and
tomato slices around chicken; sprinkle onions
and cheese on top. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Kirkland Signature Panzanella
Italian Bread Salad
2 cups thinly sliced
red onion
1/2cup diced yellow
bell peppers
1/2cup kalamata olives
1/2cup fresh basil leaves,
torn in pieces
Kosher salt
Freshly ground pepper
Grated Parmigiano-
Reggiano cheese
2 pounds Kirkland Signature
ciabatta rolls,
cut in 1/2-inch cubes
2 tablespoons capers
4-6 garlic cloves
4-6 anchovy fillets
1 cup Kirkland Signature
extra-virgin olive oil
2/3 cup Kirkland Signature
balsamic vinegar
4 cups diced tomatoes
2 cups diced cucumber
1. Preheat oven to 375°F. Bake bread cubes on a
baking sheet for 10 minutes, until dry and lightly browned.
2. Pulse capers, garlic and anchovies in a food
processor until smooth. Add olive oil and vinegar,
pulsing once or twice to combine.
3. Toss caper mixture with bread cubes in a large
bowl. Add tomatoes, cucumber, onions, bell peppers,
olives and basil. Toss again. Season to taste with
salt and pepper. Sprinkle with grated cheese before
serving. Makes 12 servings.
Mozzarella Fresca
Classic Caprese Insalata
18-ounceballMozzarella 2tablespoonsbalsamic
Fresca*freshmozzarella vinegar,optional
1large(8-ounce)or2small 2ouncesfreshbasil,
(4-ounce)freshtomatoes lightlychopped
1/4cupextra-virginoliveoil Saltandpepper
1. Cut mozzarella and tomato into 8 equal slices.
Arrange tomato slices on a small platter. Place
1 mozzarella slice on each tomato slice.
2. Drizzle with olive oil. Add balsamic vinegar
if desired. Garnish with basil and season to taste
with salt and pepper. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
