Market Lettuces with Chicken, Oven Roasted Tomato, and Pine Nuts


Market Lettuces with Chicken, Oven Roasted Tomato, and Pine nuts



Serves 2 as an entree

  • 23 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 oz of high quality goat cheese, like Cypress Grove
  • 2 roma tomatos
  • 810 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


Preheat oven to 275°F. 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.

Place the lettuce, pine nuts, chicken, goat cheese, tomatoes, olives, and chives into a large mixing bowl. 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. Mix to coat the leaves. Taste. Add more vinegar, olive oil, sea salt, or black pepper as needed. 

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