6 ounces shredded skinless, boneless rotisserie chicken breast
1 cup grape tomatoes, halved
How to Make It
Preheat oven to 425°.
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.
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.
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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LOVE LOVE LOVE this salad it is so good and so easy we make this regularly in our house it's great with just grilled chicken instead of the rotisserie if you want. It's also good with Shrimp. The dressing is great I always double everything so my husband and I can have the left overs for lunch the next day.
This salad is delicious. Make sure to use good olive oil for the dressing - that will make a huge difference in the taste. It is light and flavorful - great midweek meal and I wouldn't hesitate serving it to guests.
This recipe was 50/50. My six year old really liked it so we will make it again. Not sure how to add a wow factor for the adults. It was a little blah. Maybe more lemony dressing and more seasoning for the croutons?
I didn't really care for this one, especially considering all the other tasty chicken salad recipes CL has. I used spinach instead of arugula and a mix of cherry and grape tomatoes. I also cooked BLSL chicken breasts in some chicken broth with some Montreal chicken seasoning sprinkled on top, instead of using rotisserie chicken. The salad was okay, but didn't seem to have anything special about it...even the homemade croutons and crispy prosciutto weren't enough to wow me.
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