Tomato Chicken Stack Salad

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.