Today was Jake's night to cook. He decided to make Publix's Apron meal of the week. It worked out nice because we had about 7 nice tomatoes and a mess of basil fresh from the garden. This recipe was delicious! The dressing is sooo good- white balsamic is now my favorite!
Tomato Chicken Stack Salad
Ingredients12–15 fresh basil leaves (rinsed)4–5 fresh Italian parsley sprigs (rinsed)1 small shallot (rinsed)4 large red and yellow (or heirloom) tomatoes (rinsed)1 Deli chilled rotisserie chicken (plain or flavored)2 tablespoons white balsamic vinegar1/3 cup extra-virgin olive (or avocado) oil1/2 teaspoon dried Italian seasoning1/4 teaspoon pepper1/2 cup crumbled feta, goat, or blue cheeseSteps
Slice basil into thin strips; set aside. Chop parsley coarsely and shallot finely. Cut tomatoes into 1/4-inch-thick slices.
Remove meat of chicken from bones (discard skin and bones). Chop chicken coarsely (wash hands); measure 2 cups (reserve remaining chicken for another use).
Prepare dressing by combining in medium bowl, vinegar, oil, Italian seasoning, pepper, parsley, and shallots; whisk until well blended.
Arrange salad on serving plates, alternating tomato slices, chicken, basil strips, and crumbled cheese. Drizzle with dressing and serve
CALORIES (per 1/4 recipe) 400kcal; FAT 32g; CHOL 110mg;SODIUM 380mg; CARB 11g; FIBER 2g; PROTEIN 23g;VIT A 20%; VIT C 60%; CALC 10%; IRON 10%
Ingredients12–15 fresh basil leaves (rinsed)4–5 fresh Italian parsley sprigs (rinsed)1 small shallot (rinsed)4 large red and yellow (or heirloom) tomatoes (rinsed)1 Deli chilled rotisserie chicken (plain or flavored)2 tablespoons white balsamic vinegar1/3 cup extra-virgin olive (or avocado) oil1/2 teaspoon dried Italian seasoning1/4 teaspoon pepper1/2 cup crumbled feta, goat, or blue cheeseSteps
Slice basil into thin strips; set aside. Chop parsley coarsely and shallot finely. Cut tomatoes into 1/4-inch-thick slices.
Remove meat of chicken from bones (discard skin and bones). Chop chicken coarsely (wash hands); measure 2 cups (reserve remaining chicken for another use).
Prepare dressing by combining in medium bowl, vinegar, oil, Italian seasoning, pepper, parsley, and shallots; whisk until well blended.
Arrange salad on serving plates, alternating tomato slices, chicken, basil strips, and crumbled cheese. Drizzle with dressing and serve
CALORIES (per 1/4 recipe) 400kcal; FAT 32g; CHOL 110mg;SODIUM 380mg; CARB 11g; FIBER 2g; PROTEIN 23g;VIT A 20%; VIT C 60%; CALC 10%; IRON 10%

-10 leis and notebooks that looks like the book of Forbidden Spells.
-10 bags.


