Cooking 101: Easy Chicken, Pasta and Kale Salad

Cooking 101: Easy Chicken, Pasta and Kale Salad

I’m not afraid to admit that I have no idea how to cook… baking is my favorite! So I invited my friend and talented chef, Alex Thomopoulos, over to teach my friend Jessica and I how to make an easy and healthy dish. We shot a fun video of Alex showing us how to cook and make sure to check out the recipes below!

*Roasted Herb Chicken Breast with Roasted Baby Potatoes and Tomatoes


  • 12 ounces baby potatoes, halved
  • 2 bone-in, skin-on chicken breasts
  • 1 tbs canola oil
  • 1/2 cup cherry tomatoes
  • 1 clove garlic, smashed
  • 1/2 lemon, juiced, rind reserved
  • 1/2 tbs fresh rosemary, chopped
  • 1/2 tsp fresh thyme leaves, chopped
  • Kosher salt and ground black pepper, to taste
  • 2 tsp basil, chopped

1. Preheat oven to 425F.
2. In a small saucepan add the potatoes, cover with cold water and 1 tablespoon salt. Bring to a boil and cook 5-8 minutes, or until the potatoes are cooked half way through. Drain and reserve.
3. Pat chicken breasts completely dry with paper towels. Season both chicken breasts with 1/2 teaspoon salt, rubbing it into the chicken and under the skin to ensure it sticks.
4. In a medium oven-proof skillet heat canola oil, place chicken skin side down and cook until golden brown. Flip the chicken over, add the reserved potatoes, tomatoes, garlic, lemon juice and the lemon rind, rosemary, thyme, and season with salt and pepper. Place in the oven and roast 20-25 minutes or until the internal temperature of the chicken reaches 160F. Remove from the oven and allow chicken to rest 5 minutes. Garnish with chopped basil.

*Tuscan Kale Caesar Salad


  • 4 anchovy fillets
  • 3 tbs fresh lemon juice
  • 1 egg yolk
  • 1 garlic clove
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and ground black pepper, to taste
  • 1/3 cup extra virgin olive oil
  • 2 bunches Tuscan kale, stems removed and thinly sliced
  • 1/4 cup roasted almonds, chopped
  • 1/4 cup grated Parmesan cheese

1.In the bowl of a food processor blend together the anchovies, lemon juice, egg yolk, garlic, Dijon, Worcestershire sauce, salt and pepper until smooth. With the motor running, slowly add the extra virgin olive oil and process until the dressing is emulsified. Adjust seasoning with salt and pepper.
2.Toss shredded kale and Caesar dressing in a large mixing bowl. Top salad with roasted almonds and Parmesan cheese.

*Tomato Sauce


  • 2 tbs olive oil
  • 2 pints cherry tomatoes
  • 2 cloves garlic

In a small saucepan heat olive oil over medium heat. Add garlic and cook just until it starts to brown. Add tomatoes and stir. Cook uncovered for 30 minutes. If sauce is too tart add 1-2 teaspoons of honey.

Find more delicious recipes on

Follow Alex on Twitter @AlexThomopoulos




  1. Stacy Foote says:

    Excellent website. I will checking you out regularly

  2. Your homepage looks great and your video about cooking is funny :) i got a dream about cooking so i have so many ideas to make great meals. (i mixed meals from all over the world) btw: i suggest to cook austrian meals like schweinsbraten, kaiserschmarrn, schnitzel and so on.

    nice greets from austria

  3. I just watched your ‘first’ cooking video where it was suggested that one should use canola oil when cooking on high heat and to not use olive oil as it burns. True enough…however, I would never use or recommend canola oil as 85-90% of canola oil is GMO. It is high in Omega 6, for starters, which we have too much of in our diets, and is an inferior oil nutritionally-speaking as well as being unhealthy. Check out for Dr. Mercola’s take on canola oil.

    Personally, I use and recommend coconut oil, one of the best oils for all-purpose cooking and baking. It has a high smoke point and cooks eggs, chicken, popcorn, veggies, etc. beautifully w/o burning. It does not impart much of a coconut flavor and consists of medium-chain triglycerides, very stable components which are healthy for you as well as being high in Omega 3, which is lacking in the SAD (standard American diet).

  4. > True enough…however, I would never use or recommend canola oil as 85-90% of canola oil is GMO.


    “there is broad scientific consensus that food on the market derived from GM crops pose no greater risk to human health than conventional food,[4][5][6][7][8][9][10][11]”

    Do you have any sort of peer reviewed studies that should make any of us afraid that most canola oil is GM?

    >Check out for Dr. Mercola’s take on canola oil.

    So your source is an anti-vaccination, anti-medicine moron who thinks that AIDS is caused by stress and that microwaves impart dangerous radiation to foods?

    Yeah, okay.

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