6 ounces (1 cup) cherry tomatoes, halved
1 cup (about 1/2 pound whole berries) small strawberries, trimmed and halved
1 tablespoon extra-virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon finely grated lemon zest (about 1 lemon)
1/2 teaspoon table salt
1/4 teaspoon freshly ground pepper
2 heads Boston lettuce, gently torn
2 teaspoons fresh chives, minced
4 chicken cutlets- seasoned with salt and pepper and brushed with evoo. Grill or pan sear.
In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, zest, salt, and pepper. Let marinate at room temperature 10 minutes. Toss lettuce gently with lettuce
Chill 4 plates. Place chicken cutlet on bottom (can be served cold or hot off the grill) Top each with tomato-strawberry mixture. Sprinkle with chives. Remember to really impress your guests and serve with a chilled salad fork- I learned this from Fleming’s Prime Steakhouse & Wine Bar- such a nice touch.