Chicken and Prosciutto Salad with Arugula and Asiago |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A weekday dinner gets very easy and very tasty with this standout Chicken and Prosciutto Salad with Arugula and Asiago. Ingredients:
2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes |
cooking spray |
1/2 teaspoon dried basil |
1/8 teaspoon garlic powder |
3 tablespoons extra-virgin olive oil, divided |
2 ounces very thin slices prosciutto, chopped |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
2 (5-ounce) packages baby arugula |
1 1/2 ounces asiago cheese, shaved and divided (about 1/3 cup) |
6 ounces shredded skinless, boneless rotisserie chicken breast |
1 cup grape tomatoes, halved |
Directions:
1. Preheat oven to 425°.
2. Place bread cubes on a baking sheet, and lightly coat with cooking spray. Add basil and garlic powder; toss well. Place bread mixture in preheating oven; bake for 8 minutes or until crisp.
3. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add prosciutto; sauté 4 minutes or until prosciutto is crisp. Drain on paper towels.
4. Combine remaining 2 tablespoons plus 2 teaspoons oil, juice, and salt in a small bowl; stir well with a whisk. Place arugula, half of cheese, and juice mixture in a large bowl; toss well to coat. Divide arugula mixture evenly among 6 plates; divide chicken, prosciutto, tomatoes, remaining cheese, and croutons evenly over salads.
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