Valleybrink Road | Recipes | Market Lettuces with Chicken, Oven Roasted Tomato, and Pine nuts | Serves 2 entrees or 4 appetizers 2-3 little gems or 1 medium market lettuce of choice, washed and torn into bite size pieces 2 tbsp pine nuts, toasted 1 cooked chicken breast, shredded 2 ounces of high quality goat cheese, like Cypress Gro.

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Market Lettuces with Chicken, Oven Roasted Tomato, and Pine nuts
Steps
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4
Description

My new favorite salad with lots of tang and texture. Perfect for lunch or dinner. Just remember to roast a batch of tomatoes ahead of time!

Get Started
Step 1

Preheat oven to 275 degrees. Cut roma tomatoes into halves or quarters (if they are big) and place on a baking sheet cut side up. Drizzle with olive oil and a little sprinkle of salt. Roast for 2 hrs. Remove, cool, and store covered in the refrigerator for the week.

Next Step
2
Step 2

Place the lettuce, pine nuts, chicken, goat cheese, tomatoes, olives, and chives into a large mixing bowl.

Next Step
3
Step 3

Sprinkle the salad with sea salt, black pepper, and the juice of half the lemon. Drizzle the salad with olive oil and some aged white balsamic vinegar. I love the white balsamic from Acetaia Malpighi. It is expensive but incredible, and you don't need a lot.

Next Step
4
Step 4

Mix to coat the leaves. Taste. Add more vinegar, olive oil, sea salt, or black pepper as needed. Enjoy!

Done!
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Ingredients
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Shopping List
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Serves 2 entrees or 4 appetizers

  • 2-3 little gems or 1 medium market lettuce of choice, washed and torn into bite size pieces
  • 2 tbsp pine nuts, toasted
  • 1 cooked chicken breast, shredded
  • 2 ounces of high quality goat cheese, like Cypress Grove
  • 3 oven roasted tomato halves, roughly chopped
  • 8-10 castelvetrano olives, cut into quarters
  • 2 tbsp chives, minced
  • 1/2 lemon
  • sea salt
  • black pepper
  • aged white balsamic vinegar or regular aged balsamic vinegar
  • high quality olive oil