Thank you to HCCSA member Lauren for contributing this recipe that she made with the lettuce from the first share of the season!

This makes a very hearty and filling salad that is perfect as a main course!  The Buttercrunch or Boston lettuce is my favorite because of its buttery, tender leaves but any lettuce will do.

 Ingredients:

 -Half head of Buttercrunch/Boston lettuce

-Two medium tomatoes

-Half of a red onion, finely chopped

-One large cucumber, sliced

-Quarter pound of thinly-sliced baby carrots

-Finely chopped nuts (walnut, cashew, almond, brazil nuts)     

-Fresh mozzarella

-One boneless split chicken breast

-Four strips of bacon

-Olive oil

-Balsamic vinegar

-Soy sauce

-Tandoori seasoning

-Black pepper

1.  Heat oil in pan over medium heat.  Add chicken breast, seasoning generously with soy sauce.  Season with black pepper and tandoori powder.  Cook about eight minutes on each side or until juices run clear.

2.  In separate pan, cook bacon over medium to medium-low heat sprinkled with ground black pepper.

3.  While the chicken and bacon are cooling, mix the chopped lettuce, tomatoes, cucumber, carrots, nuts, and onion.  Cut the fresh mozzarella into small pieces and chop the chicken and bacon.  Add these to the salad.

4.  For the dressing-  Add a few tablespoons of olive oil and equal parts of balsamic vinegar to a small   bowl.  Whisk with a fork until well blended.