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Crispy Chopped Chicken Salad

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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

Details

Servings 6
Preparation time 45mins
Cooking time 55mins

Preparation

Step 1

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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