It’s always sad when a Fan Favorite of 10 years leaves the menu, but now you can recreate it at home!


1 serving | 45 min total time


◊ 2 cups romaine lettuce hearts
◊ 2 cups mixed greens
◊ 1/4 each red onion
◊ 2 oz fresh mozzarella
◊ 1 oz fire-roasted red peppers, drained
◊ 3 oz roasted carrots
◊ 1.5 oz honey roasted almonds
◊ 2 oz grape tomatoes or cherry tomatoes
◊ 1.75 oz roasted chicken
◊ 1.5 oz prosciutto slices
◊ 3-4 tbsp basil pesto vinaigrette (store bought or homemade)
◊ Olive oil, salt & pepper to taste



To make homemade basil pesto vinaigrette:

  1. Whisk together equal parts pesto and balsamic vinaigrette

To make the roasted carrots:

  1. Preheat over to 400 °F
  2. Peel, cut in half lengthwise, then dice into 1/2″ pieces
  3. Toss with olive oil, and season with salt and pepper, then arrange in an even layer on a sheet pan
  4. Roast for about 20-25 minutes, until tender and browned
  5. Remove from oven and cool to room temperature before use

To prep the rest of the ingredients:

  1. For the red onion, peel, cut in half, and slice thin
  2. Halve the tomatoes
  3. Cut the prosciutto slices in quarters
  4. Chop the mozzarella into bite-sized chunks
  5. Rough chop the honey roasted almonds
  6. Slice the chicken into roughly 1″-2″ pieces

To assemble the salad:

  1. In a large bowl combine the lettuce, mixed greens, red onion slivers, mozzarella, peppers, carrots, almonds, and the basil pesto vinaigrette
  2. Toss gently until all ingredients are evenly coated in the vinaigrette
  3. Transfer to a salad bowl, piling it high in the center of the bowl
  4. Scatter the prosciutto pieces, chicken, and the cut tomatoes over the top of the salad, and enjoy!