2 lbs Boar's Head Rotisserie Chicken Lunch Meat - Sliced 1/2 inch Thick
1/2 lb cubed Manchego Cheese
1 medium Organic Shallot
1 pint Organic Grape Tomatoes
1 box Organic Fresh Basil
1/2 cup Olive Oil
1/2 cup Balsamic Vinegar
Kosher Salt
Black Pepper
Organic Red Leaf or Bibb Lettuce
Chop meat into cubes
Peel and dice shallots
Cut tomatoes in half
Remove leaves from basil and chop
Mix first five ingredients into large bowl
Add olive oil and balsamic vinegar, salt and pepper to taste.
Mix well
Serve over lettuce
