Recipes

California Sun Salad
Romaine and Red Leaf Lettuce, washed, dried and torn (about 3 leaves each)

2 TBSP Sundried Tomatoes, slivered
4 tsp Pine Nuts, toasted
3 Green onions, thinly sliced
2 oz goat cheese
2 skinless, boneless chicken breasts
1 sliced avocado
Jerk Seasoning (dry)


Coat chicken breasts with jerk seasoning to taste, then grill approximately 5 mins each side or until cooked through. Let chicken rest while arranging salad.


On two large plates arrange lettice leaves, sundried tomatotes, pine nuts, green onions, and sliced avocado evenly divided between the two salads Add goat cheese in smaller pieces to each salad.


Slice each chicken breast vertically and then horizontally into bite sized pieces. Add chicken to the top of each salad.


Serves 2
Enjoy!