This is a time-consuming recipe to make but a fresh summer meal that looks lovely on the plate. I think the dressing was a tad weak and needed some more salt and pepper.
Chicken and Prosciutto Salad with Arugula and Asiago
A weekday dinner gets very easy and very tasty with this standout Chicken and Prosciutto Salad with Arugula and Asiago.
More From Cooking Light
- Calories: 193
- Fat: 11.5g
- Saturated fat: 2.9g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 1.3g
- Protein: 14.4g
- Carbohydrate: 8.9g
- Fiber: 1.5g
- Cholesterol: 37mg
- Iron: 1.4mg
- Sodium: 481mg
- Calcium: 142mg
- 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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