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. :-) Slider: 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 Vinaigrette: 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!