Chicken And Prosciutto Salad With Arugula And Asiago Recipe

Name: Chicken And Prosciutto Salad With Arugula And Asiago
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 425u00b0.
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; saute 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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226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes, Cooking spray, 1/2 teaspoon dried basil, 1/8 teaspoon garlic powder, and more.

Yes, Chicken And Prosciutto Salad With Arugula And Asiago 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.

Chicken And Prosciutto Salad With Arugula And Asiago

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