Chicken and Prosciutto Salad with Arugula and Asiago

<p>Chicken and Prosciutto Salad with Arugula and Asiago</p>
Photo: Johnny Autry; Styling: Leigh Ann Ross

A weekday dinner gets very easy and very tasty with this standout Chicken and Prosciutto Salad with Arugula and Asiago.


Serves 6 (serving size: about 2 cups)

Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 193
Fat 11.5 g
Satfat 2.9 g
Monofat 5.8 g
Polyfat 1.3 g
Protein 14.4 g
Carbohydrate 8.9 g
Fiber 1.5 g
Cholesterol 37 mg
Iron 1.4 mg
Sodium 481 mg
Calcium 142 mg


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


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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