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Chicken and Prosciutto Salad with Arugula and Asia Recipe

   
 

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     Chicken and Prosciutto Salad with Arugula and Asia

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6 About 2 cups
Preptime   20 minute

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
1/4 teaspoon salt
2 tablespoons fresh lemon juice
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

Instructions
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.
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


Originally Submitted
4/15/2012





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