Crispy Chopped Chicken Salad

Crispy Chopped Chicken Salad
Crispy Chopped Chicken Salad

PREP TIME

45

minutes

TOTAL TIME

55

minutes

SERVINGS

6

Servings

PREP TIME

45

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 6

    thin slices prosciutto

  • 4

    skinless, boneless chicken breast halves

  • Salt

  • Paprika

  • Pepper

  • 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

Directions

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.

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