It’s always sad when a Fan Favorite of 10 years leaves the menu, but now you can recreate it at home!
1 serving | 45 min total time
INGREDIENTS
◊ 2 cups romaine lettuce hearts
◊ 2 cups mixed greens
◊ 1/4 each red onion
◊ 2 oz fresh mozzarella
◊ 1 oz fire-roasted red peppers, drained
◊ 3 oz roasted carrots
◊ 1.5 oz honey roasted almonds
◊ 2 oz grape tomatoes or cherry tomatoes
◊ 1.75 oz roasted chicken
◊ 1.5 oz prosciutto slices
◊ 3-4 tbsp basil pesto vinaigrette (store bought or homemade)
◊ Olive oil, salt & pepper to taste
INSTRUCTIONS
To make homemade basil pesto vinaigrette:
- Whisk together equal parts pesto and balsamic vinaigrette
To make the roasted carrots:
- Preheat over to 400 °F
- Peel, cut in half lengthwise, then dice into 1/2″ pieces
- Toss with olive oil, and season with salt and pepper, then arrange in an even layer on a sheet pan
- Roast for about 20-25 minutes, until tender and browned
- Remove from oven and cool to room temperature before use
To prep the rest of the ingredients:
- For the red onion, peel, cut in half, and slice thin
- Halve the tomatoes
- Cut the prosciutto slices in quarters
- Chop the mozzarella into bite-sized chunks
- Rough chop the honey roasted almonds
- Slice the chicken into roughly 1″-2″ pieces
To assemble the salad:
- In a large bowl combine the lettuce, mixed greens, red onion slivers, mozzarella, peppers, carrots, almonds, and the basil pesto vinaigrette
- Toss gently until all ingredients are evenly coated in the vinaigrette
- Transfer to a salad bowl, piling it high in the center of the bowl
- Scatter the prosciutto pieces, chicken, and the cut tomatoes over the top of the salad, and enjoy!
EAT HAPPY!