Simple Balsamic Vinaigrette
Tip: Break down a rotisserie chicken while it’s still warm. The meat will fall off the bones much more easily than if it’s chilled.
- In large non-stick skillet over medium-high heat, sprinkle cheese in even layer. Cook until darkened in colour and holding together, about 5-7 minutes. (If you attempt to flip and cheese is tearing, cook longer). Flip and cook for 1 more minute. Transfer to plate lined with paper towel. Tear or cut into 4 pieces.
- In small bowl, whisk together vinegar, oil, black pepper and salt.
- Arrange greens, tomatoes, onion, chicken, walnuts and pumpkin seeds onto 4 plates. Drizzle with dressing and top with cheese crisp.
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