Crispy Chopped Chicken Salad
- 6 thin slices prosciutto
- 4 skinless, boneless chicken breast halves
- 1/2 c olive oil, divided
- 2 lemons
- 2 T finely chopped shallots
- 2-1/2 c chopped zucchini
- 3/4 c chopped red sweet pepper
- 3/4 c chopped yellow sweet pepper
- 2/3 c thinly sliced carrots
- 3 T chopped red onions
- 1-1/4 c crumbled blue cheese
- Romaine lettuce
Preparation time 45mins
Cooking time 55mins
Preheat oven to 400. Place prosciutto in a single layer on a baking sheet. Bake for 8-10 minutes or until crisp. Set aside.
Meanwhile, sprinkle chicken with salt, paprika and pepper. In a large non-stick skillet, heat 1 tablespoon of oil over medium heat. Add chicken; cook for 8-10 minutes or until an instant read thermometer registers 170 degrees, turning once. Cool slightly; slice chicken.
For lemon dressing, finely shred peel from one of the lemons; squeeze juice from lemons to equal 1/3 of a cup. In a small bowl, whisk together the remaining oil, the lemon peel, lemon juice and shallot. Season to taste with salt and pepper.
In a large bowl, combine chicken, zucchini, sweet peppers, carrots and red onion. Add lemon dressing; toss gently to coat.
Line salad bowls with romaine leaves. Top with chicken salad and sprinkle with prosciutto. Top with cheese.