Crispy Chopped Chicken Salad
Source of Recipe
bhg
Recipe Introduction
Crispy, wafer-thin slices of prosciutto and a lemony dressing top this mix of sauteed chicken, vegetables, and blue cheese.
List of Ingredients
- 6 thin slices prosciutto (about 4 oz.)
- 1/2 cup extra virgin olive oil
- 4 skinless, boneless chicken breast halves
- Paprika
- 2 lemons
- 1 shallot, finely chopped
- 2 small carrots, peeled and thinly sliced
- 2 medium zucchini, chopped
- 1 medium red sweet pepper, chopped
- 1 medium yellow sweet pepper, chopped
- 1/2 of a small red onion, chopped
- 5 ounces blue cheese, crumbled
- Romaine lettuce leaves
Instructions
- Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside.
- In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
- For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; set aside.
- In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
- Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto.
Final Comments
Makes 6 servings
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