Ingredients

• 12–15 fresh basil leaves
• 1 tablespoon fresh Italian parsley
• 1 small shallot
• 4 large tomatoes
• 1 chilled Deli oven-roasted chicken
• 2 tablespoons white balsamic vinegar
• 2 tablespoons extra-virgin olive (or avocado) oil
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon pepper
• ¼ cup crumbled feta (or goat) cheese

Prep

Steps

1. Slice basil thinly; chop parsley and shallot finely. Cut tomatoes into ¼-inch-thick slices. Remove meat of chicken from bones and chop coarsely (2 cups).
2. Prepare dressing by whisking vinegar, oil, Italian seasoning, pepper, parsley, and shallots until well blended.
3. Arrange salad on serving plates, alternating tomato slices, chicken, basil strips, and cheese. Drizzle with dressing and serve.

Ingredients

• 3 medium peaches
• 2 bananas
• ¼ cup cream sherry
• ¼ teaspoon almond extract
• 3 tablespoons unsalted butter
• ⅓ cup brown sugar
• ½ teaspoon ground cinnamon

Prep

• Peel peaches; cut fruit into thin slices and place in medium bowl.
• Peel bananas; cut into ½-inch-thick slices and add to peaches.

Steps

1. Combine sherry and almond extract; then stir into fruit.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan, then stir in brown sugar; bring mixture to a boil, stirring constantly, to melt sugar.
3. Stir in cinnamon and fruit mixture; cook 3-4 minutes or until fruit begins to soften. Serve.