Chicken + Prosciutto Salad


Ok, I already lied.

Technically, I didn’t quite make this salad. I made a version of it, perhaps, a cheaper version. Sorry for the blurry photo! When I make it again, I will try to get a better pic. 

It’s quite something to have: a great salad with minimal dressing with a lot of flavor punch. This sure beats staring at the many types of salad dressing at the grocery store, wondering how many versions could there be for a salad dressing. In this case, it only required olive oil, salt, and lemon juice.

What I didn’t put in my version of the salad are the two key players in the name. I went away with the chicken, since I was serving the salad as a side item, and I used bacon instead of prosciutto. Some people might shriek at this point, but the dish came out just perfectly fine. To top it off, the creamy Asiago cheese did its beauty by adding to the tangy freshness of the dish. Even the no-veggie person enjoyed it.

I found this recipe in Cooking Light.


  • 2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon garlic powder
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 ounces very thin slices prosciutto, chopped (used 4 slices of bacon instead)
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 2 (5-ounce) packages baby arugula (used a packaged spring mix)
  • 1 1/2 ounces Asiago cheese, shaved and divided (about 1/3 cup)
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (did not use)
  • 1 cup grape tomatoes, halved


  1. Preheat oven to 425°.
  2. Place bread cubes on a baking sheet, and lightly coat with cooking spray. Add basil and garlic powder; toss well. Place bread mixture in preheating oven; bake for 8 minutes or until crisp.
  3. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add prosciutto; sauté 4 minutes or until prosciutto is crisp. Drain on paper towels.
  4. Combine remaining 2 tablespoons plus 2 teaspoons oil, juice, and salt in a small bowl; stir well with a whisk. Place arugula, half of cheese, and juice mixture in a large bowl; toss well to coat. Divide arugula mixture evenly among 6 plates; divide chicken, prosciutto, tomatoes, remaining cheese, and croutons evenly over salads.

David Bonom, Cooking Light
APRIL 2012