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.
Chicken and Prosciutto Salad with Arugula and Asiago
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- 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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