s CHICKEN AND PROSCIUTTO SALAD WITH ARUGULA AND ASIAGO *****
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s CHICKEN AND PROSCIUTTO SALAD WITH ARUGULA AND ASIAGO *****
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Ingredients
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Instructions *** 7-2-2012 excellent, server wih a little add'l low cal italian dressing *** A weekday dinner gets very easy and very tasty with this standout Chicken and Prosciutto Salad with Arugula and Asiago. Cooking Light APRIL 2012 Yield: Serves 6 (serving size: about 2 cups) Total:20 Minutes . Ingredients 2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes Cooking spray 1/2 teaspoon dried basil 1/8 teaspoon garlic powder 3 tablespoons extra-virgin olive oil, divided 2 ounces very thin slices prosciutto, chopped 2 tablespoons fresh lemon juice 1/4 teaspoon salt 2 (5-ounce) packages baby arugula 1 1/2 ounces Asiago cheese, shaved and divided (about 1/3 cup) 6 ounces shredded skinless, boneless rotisserie chicken breast 1 cup grape tomatoes, halved Preparation 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. Nutritional Information Amount per serving Calories: 193 Fat: 11.5g Saturated fat: 2.9g Monounsaturated fat: 5.8g Polyunsaturated fat: 1.3g Protein: 14.4g Carbohydrate: 8.9g Fiber: 1.5g Cholesterol: 37mg Iron: 1.4mg Sodium: 481mg Calcium: 142mg This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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