Ingredients:

  • 1 lb Rotisserie chicken, skin removed and hand-torn into bite-sized chunks
  • 3 Large Heirloom tomatoes (approx. 700g), cut into 1-inch irregular wedges
  • 0.5 Small Vidalia or sweet onion, thinly shaved
  • 0.5 cup Duke’s Mayonnaise
  • 1 sleeve Saltine crackers (approx. 40 crackers), roughly hand-crushed
  • 1 tsp Coarse sea salt
  • 2 tsp Freshly cracked black pepper
  • 1 tbsp Apple cider vinegar

Instructions:

  1. Place tomato wedges in a colander over a bowl. Sprinkle with sea salt and let sit for 10 minutes to extract the tomato juices (the 'tomato gold').
  2. In a large mixing bowl, whisk together the collected tomato juice, mayonnaise, black pepper, and apple cider vinegar until emulsified. Toss in the shaved onions and let sit for 2 minutes.
  3. Add the torn chicken and salted tomatoes to the bowl. Gently fold to coat. Immediately before serving, fold in half of the crushed Saltine crackers.
  4. Top the salad with the remaining half of the crushed crackers and an extra turn of black pepper. Serve immediately to maintain the contrast between the softened and crispy crackers.