Ingredients
2 heads of (organic) butter lettuce (about 16 cups, leaves coarsely chopped)
1 lb grilled boneless chicken breast (shortcut - can buy pre-cooked pre-cut grilled chicken packages)
3/4 cup of lightly toasted pine nuts
1 1/2 tbsp of lightly crushed whole cumin seeds
1 cup (8 oz) pecorino romano cheese shavings
3/4 cup tamari sesame dressing (available at your organic food market or asian market)
Preparation
Coarsely chop up butter lettuce leaves and arrange on serving platter.
Slice grilled chicken breast and place on top of lettuce.
Shave cheese lengthwise into nice hefty size shavings with vegetable peeler and pile on top of chicken.
Lightly crush whole cumin seeds between your fingers/hands and evenly distribute on top of salad.
Set heat to medium and lightly toast pine nuts on dry non-stick skillet, stirring constantly, until they are a light golden brown color, the oils are being released and you can smell the sweet aroma. about 4 - 5 minutes. Sprinkle evenly on top of salad.
Drizzle tamari sesame dressing evenly on top of salad.
Enjoy!!!
