Crispy Chopped Chicken Salad

Loaded with chicken, prosciutto, and vegetables, then tossed in a lemon dressing, this salad recipe is filling enough to be served as a main dish.

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12 users rated this recipe an average rating of 3.0
  • Makes: 6 servings
  • Prep: 45 mins
  • Bake: 8 mins 400°F
  • Cook: 8 mins
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Crispy Chopped Chicken Salad
Ingredients
6
thin slices prosciutto (about 4 oz.)
1/2
cup extra virgin olive oil
4
skinless, boneless chicken breast halves
 
Paprika
2
lemons
1
shallot, finely chopped
2
small carrots, peeled and thinly sliced
2
medium zucchini, chopped
1
1
medium yellow sweet pepper, chopped
1/2
small red onion, chopped
5
ounces blue cheese, crumbled
 
Romaine lettuce leaves
Directions
  1. Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside.
  2. In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
  3. For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; set aside.
  4. In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
  5. Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto. Makes 6 servings.
Nutrition Facts (Crispy Chopped Chicken Salad)
    Per serving:
  • 425 kcal cal.,
  • 28 g fat
  • (8 g sat. fat,
  • 3 g polyunsaturated fat,
  • 16 g monounsatured fat),
  • 86 mg chol.,
  • 965 mg sodium,
  • 10 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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