Rating: 4 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 5

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

David Bonom
Recipe by Cooking Light April 2012

Gallery

Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
Serves 6 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

193 calories; fat 11.5g; saturated fat 2.9g; mono fat 5.8g; poly fat 1.3g; protein 14.4g; carbohydrates 8.9g; fiber 1.5g; cholesterol 37mg; iron 1.4mg; sodium 481mg; calcium 142mg.
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