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.