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Chef Chelsea's Early Summer Foothill Salad features locally grown Hillview Farms Foothill Lettuce Mix and our own Newcastle Produce House-Made Chicken Seasoning.
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  1. 5 oz. Hillview Farms Foothill Lettuce Mix
  2. 1/2 log Laura Chenel Goat Chevre
  3. 2 Chicken Breasts
  4. 2 tbsp. N.P. Chicken House Seasoning Blend
  5. 4 Red Creamer Potatoes
  6. 1/2 bunch Asparagus
Pesto Vinaigrette
Whisk together
  1. 1/2 cup N.P. Pesto
  2. 1/2 Cup Rice Wine Vinegar
  3. 1-2 Tbsp. Sugar
  4. Garnish
  5. 1 bunch finely chopped chives
  1. 1. Pat chicken breast dry. Sprinkle with N.P. seasoning and a drizzle of olive oil. Bake at 350° for 20-25 minutes. Cool and shred.
  2. 2. Bring a quart of water to boil. Add potatoes and gently boil for 16-18 minutes. Cool and quarter potatoes.
  3. 3. Trim and cut asparagus into 1 inch pieces. Bring a quart of water to boil. Cook for 2-3 minutes. Drain and run cold water over them to stop the asparagus from over-cooking.
  4. 5. Assemble the salad! Divide ingredients between two plates. Start with a bed of Foothill Lettuce Mix. Then add the shredded chicken, goat cheese, asparagus, and potatoes. Drizzle with the pesto vinaigrette. Top with chives!
Newcastle Produce