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2 packages mixed baby greens
1 cup herb croutons
2 medium tomatoes, cut into wedges
7 teaspoons olive oil, divided
7 teaspoons balsamic vinegar, divided
2 cups skinless rotisserie-cooked chicken meat, shredded
1/2 cup crumbled, pasteurized goat cheese
Place greens, croutons and tomatoes in a large salad bowl. Add 3 teaspoons each oil and vinegar and toss. Place equal amounts of salad onto four dinner plates. Arrange chicken and goat cheese over greens; drizzle each salad with 1 teaspoon each oil and vinegar.