Crispy Chopped Chicken Salad |
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Prep Time: 45 Minutes Cook Time: 9 Minutes |
Ready In: 54 Minutes Servings: 6 |
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This is a recipe from the July issue of Better Homes and Gardens. I haven't tried it yet, but it looks tasty. Ingredients:
6 slices prosciutto (about 4 oz) |
1/2 cup extra virgin olive oil |
4 boneless skinless chicken breast halves |
salt |
pepper |
paprika |
2 lemons |
1 shallot, finely chopped |
2 small carrots, peeled and thinly sliced |
2 medium zucchini, chopped |
1 medium sweet red pepper, chopped |
1 medium yellow sweet pepper, chopped |
1/2 of a small red onion, chopped |
5 ounces blue cheese, crumbled |
6 romaine lettuce leaves |
Directions:
1. Preheat oven to 400 degrees F. Place prosciutto in singlelayer on large baking sheet. Bake until crisp, 8 to 10 minutes, set aside.
2. 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.
3. For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 lemon juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper to your liking and set aside.
4. In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
5. Line salad bowls with romaine. Spoon in chicken mixture. Top with prociutto.
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