Crispy Chopped Chicken Salad
Recipe from
Better Homes and Gardens
Loaded with chicken, prosciutto, and vegetables, then tossed in a lemon dressing, this salad recipe is filling enough to be served as a main dish.
Servings:
Makes 6 servings.
Prep Time:
45 mins
Total Time:
1 hr 1 min
Ingredients
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6thin slices prosciutto (about 4 oz.)see savings
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1/2 cupextra virgin olive oilsee savings
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4skinless, boneless chicken breast halvessee savings
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Paprikasee savings
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2lemonssee savings
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1shallot, finely choppedsee savings
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2 smallcarrots, peeled and thinly slicedsee savings
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2 mediumzucchini, choppedsee savings
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1 mediumred sweet pepper, choppedsee savings
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1 mediumyelloq sweet pepper, choppedsee savings
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1/2 of a smallred onion, choppedsee savings
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5 ouncesblue cheese, crumbledsee savings
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Romaine lettuce leavessee savings
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Directions
1.
Preheat oven to 400 degrees F. Place prosciutto in single layer 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 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; 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 prosciutto. Makes 6 servings.
Nutrition information
Per serving: Calories 425, Total Fat 28 g, Saturated Fat 8 g, Monounsaturated Fat 16 g, Polyunsaturated Fat 3 g, Cholesterol 86 mg, Sodium 965 mg, Carbohydrate 10 g, Total Sugar 4 g, Fiber 2 g, Protein 34 g. Daily Values: Vitamin A 87%, Vitamin C 178%, Calcium 17%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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