Chicken and Prosciutto Salad with Arugula and Asiago

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.

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.

Great salad. Easy to make. Instead of the lemon juice and olive oil dressing, I created a dressing with lemon juice, dijone mustard, honey, kosher salt, olive oil.

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.

I made this salad for a group of eight for dinner. Not only was it easy to prepare, but it was economical to make for that big of a group. Everyone absolutely loved it! All the flavors went deliciously well together and we were all pleasantly full at the end of the meal. Thanks for a great dinner idea to get me out of my recipe rut!