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Recipe written on a black board
This tomato and chicken salad stack is the ultimate summer recipe with a stack of colorful tomato slices combined with rotisserie chicken, basil, parsley, Italian seasoning and crumbled reduced-fat feta cheese. It’s simple to make a salad that is sure to be a huge hit.

Tomato and Chicken Salad Stack Recipe
  • 12-15 fresh basil leaves, thinly sliced
  • 1 small shallot, finely chopped
  • 1 Tbsp. fresh Italian parsley
  • 4 medium red and yellow tomatoes
  • 2 1/2 cup deli chilled rotisserie chicken, shredded
  • 2 Tbsp. white balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp. dried Italian seasoning
  • 1/4 tsp. pepper
  • 1/2 cup crumbled reduced-fat feta cheese
  1. Slice basil; chop parsley and shallot.
  2. Cut tomatoes into ¼ in thick slices.
  3. Remove the meat of the chicken from the bones and chop coarsely.
  4. Prepare the dressing by whisking vinegar, oil, Italian seasoning, pepper, parsley, and shallots.
  5. Arrange salad on serving plates, alternating tomato slices, chicken, basil strips, and crumbled cheese.
  6. Drizzle with dressing.
  7. Serve chilled.

Entire Recipe: 16 protein, 4 Veg. Makes 4 servings=4p, 1V

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