Yield: 4 Servings

Ingredients:

4 each Chicken breasts, 5 oz., seasoned, grilled or pan-seared

6 oz. Bay lettuces lettuces

12 each Asparagus spears, grilled

12 each Roma tomato wedges

12 each Pear slices

for service Chives or parsley, minced

For Chef Larry's Orange Vinaigrette:

1/4 cup Orange juice

1 tbsp. Red wine vinegar

1 tsp. Fresh tarragon leaves, minced

1/2 tsp. Dijon mustard

3/4 cup Olive oil, extra virgin

to taste Salt

to taste Fresh ground black pepper

Method:
Prepare Chef Larry's Orange Vinaigrette by whisking orange juice, red wine vinegar, tarragon and Dijon mustard together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season vinaigrette with salt and fresh ground black pepper. Dress lettuces lightly with Chef Larry's Orange Vinaigrette and toss gently. Mound dressed greens on serving plates. Slice chicken breasts and fan on serving plates next to greens, Arrange asparagus spears, tomatoes wedges and sliced pear on plates. Garnish with minced chives or parsley. Serve immediately