12-15 fresh basil leaves (rinsed)
4-5 fresh Italian parsley sprigs (rinsed)
1 small shallot (rinsed)
4 large red and yellow (or heirloom) tomatoes (rinsed)
1 chilled rotisserie chicken plain or flavored
2 T white balsamic vinegar
1/3 cup extra virgin olive oil (or avocado) oil
½ t. dried Italian Seasoning
¼ t pepper
½ cup crumbled feta, goat, or blue cheese
Slice basil into thin strips; set aside. Chop parsley coarsely and shallot finely. Cut tomatoes into ¼ inch thick slices
Remove meat of chicken from bones (discard skin and bones). Chop chicken coarsely (wash hands); measure 2 cups (reserve remaining chicken for another use.)
Prepare dressing by combining in medium bowl, vinegar, oil, Italian Seasoning, pepper, parsley and shallots; whisk until well blended.
Arrange salad on serving plates, alternating tomato slices, chicken, basil strips, and crumbled cheese. Drizzle with dressing and serve.