Basil-Arugula Salad With Chicken & Prosciutto

Name: Basil-Arugula Salad With Chicken & Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces prosciutto, thinly sliced and cut into 1 cm wide ribbons; 2 tablespoons butter; 2 chicken breasts; ¼ cup flour (approximate amount, use only what's necessary); pepper; 2 garlic cloves, finely chopped; ½ cup white wine; 2 cups basil leaves; 2 cups arugula leaves; ¼ cup olive oil; ¼ cup parmesan cheese; 4 teaspoons Dijon mustard; 2 teaspoons lemon juice; 2 teaspoons vinegar, any kind; 8 -10 melba toast, crumbled, any flavor

Servings: persons

4 ounces prosciutto, thinly sliced and cut into 1 cm wide ribbons
2 tablespoons butter
2 chicken breasts
¼ cup flour (approximate amount, use only what's necessary)
pepper
2 garlic cloves, finely chopped
½ cup white wine
2 cups basil leaves
2 cups arugula leaves
¼ cup olive oil
¼ cup parmesan cheese
4 teaspoons Dijon mustard
2 teaspoons lemon juice
2 teaspoons vinegar, any kind
8 -10 melba toast, crumbled, any flavor

1
Heat a large skillet over medium heat.
2
Sear strips of prosciutto until just crisp and fat has cooked away (about 1 minute on each side).
3
It's very thin, so don't let it burn.
4
Also, it has considerably less fat than bacon, so it might stick to the pan a bit.
5
That's fine.
6
Place seared strips on separate plate to cool.
7
In the same pan, melt butter.
8
Increase heat to medium-high and add lightly floured and peppered chicken breasts to pan.
9
Cook 6 minutes (3 minutes on each side), adding the garlic during the last 2-3 minutes.
10
Add cooking wine.
11
Cook 8-10 minutes (4-5 minutes on each side), until chicken is no longer pink in the middle.
12
if garlic starts to burn, reduce heat to medium.
13
Remove breasts from pan and slice into strips.
14
While the chicken is cooking, whisk together olive oil, parmesan cheese, dijon mustard, lemon juice, and vinegar (thanks again to Mille TM for the original recipe on which this is based).
15
Rinse and toss your basil and arugula leaves during this time as well.
16
Place a good handful of basil and arugula leaves into each bowl.
17
Top with chicken and prosciutto strips, salad dressing to taste, and crumbled melba toast pieces.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces prosciutto, thinly sliced and cut into 1 cm wide ribbons, 2 tablespoons butter, 2 chicken breasts, ¼ cup flour (approximate amount, use only what's necessary), and more.

Yes, Basil-Arugula Salad With Chicken & Prosciutto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!