Prep
15 min
Total
15 min
Serves
4
INGREDIENTS
- 1 1/2 cups shredded cheddar and mozzarella cheese mix
- 10 cups mixed baby greens
- 2 cups cherry tomatoes
- 1 quarter red onion , thinly sliced
- 1 rotisserie chicken , meat removed and torn into bite-sized pieces
- 1 cup roasted walnuts
- 1/2 cup pumpkin seeds
Simple Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp salt
METHOD
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.
