BLACK PEPPER VINAIGRETTE

¾ CUP OLIVE OIL
6 TBSPS. BALSAMIC VINEGAR
½ TSP. SALT
1 TBSP. COARSELY GROUND PEPPER
1 TSP. DIJON MUSTARD
1 TSP. CHOPPED FRESH BASIL
1 TSP. CHOPPED FRESH OREGANO

WHISK TOGETHER ALL INGREDIENTS. Yield: 1 ½ CUPS

CHICKEN SALAD AND TOMATO NAPOLEONS

YIELD: 8 SERVINGS
PREP: 20 MIN.

2 LARGE TOMATOES, CUT INTO 4 SLICES
2 LARGE YELLOW TOMATOES, CUT INTO 4 SLICES
2 LARGE GREEN TOMATOES, CUT INTO 4 SLICES

2 (11-OUNCE) CONTAINERS MRS. STRATTON’S PREMIUM GOLD CHICKEN SALAD
1 TSP. SALT
1 TSP. PEPPER

SPRINKLE TOMATO SLICES EVENLY WITH SALT AND PEPPER.

PLACE ONE TOMATO SLICE ON EACH OF 8 SALAD PLATES, AND TOP EACH WITH 1 HEAPING TBSP. OF CHICKEN SALAD. REPEAT WITH TOMATO SLICE AND CHICKEN SALAD. TOP WITH REMAINING TOMATO SLICE TO FORM THREE LAYERS.

DRIZZLE EVENLY WITH BLACK PEPPER VINAIGRETTE.