8 chicken cutlets
2 cups of baby heirloom tomatoes (cut in half)
1 large yellow heirloom tomato (sliced)
1 tsp. sea salt
1 lemon (juiced)
2 tbsp. olive oil
1. Salt chicken cutlets. Place on grill. Use lemon juice to brush on while cooking. Cook thoroughly on each side.
2. In a skillet, put 2 tbs.of olive oil. Add sliced baby heirlooms. Sprinkle with a pinch of sea salt. Cook for 4-5 minutes. They should be soft.
3. Put tomatoes on top of chicken cutlets. (see photo)
4. On sliced yellow heirlooms, sprinkle your favorite dressing.