This is a really simple salad with a big payoff. The arugula is nice and peppery, the prosciutto is crisp, the cheese has a nice salty bite, and the dressing is light, fresh, and tangy.
I bulked this salad up not only so it was a dinner-sized portion but to up the protein (and because I didn’t feel like buying a rotisserie chicken that day since I already had chicken breasts. And because prosciutto is delicious). I used the same pan I crisped the prosciutto up in to cook the chicken and just put together the rest of the salad as it was cooking, so this wasn’t really any more time consuming than buying already-cooked chicken. You could also use the already-heated oven to bake the chicken.
Chicken and Prosciutto Salad with Arugula and Asiago
Adapted from Cooking Light
About 4 dinner-sized portions
2 slices of sourdough bread, cut into 1/2″ cubes
1/4 tsp. dried basil
1/4 tsp. garlic powder
4 Tbsp. extra virgin olive oil, divided
3 oz. thinly sliced prosciutto, chopped
2 Tbsp. lemon juice
1 Tbsp. white balsamic or white wine vinegar
8 oz. baby arugula
1-1/2 cups grape tomatoes, halved
2-3 oz. asiago cheese, shaved or shredded, divided
4 boneless/skinless chicken breast halves, cooked and sliced (or about 10 oz. cooked rotisserie chicken)
Preheat the oven to 425º. Toss the sourdough, basil, garlic powder, a small pinch of salt and 2 tsp. olive oil together on a baking sheet. Bake for 8-10 minutes until golden and crisp.
Heat a large nonstick skillet over medium-high heat. Add 1 tsp. of oil and swirl to coat the pan. Cook the prosciutto until crisp, about 4 minutes. Remove with a slotted spoon and place on a paper towel.
Whisk together the remaining 3 Tbsp. olive oil, lemon juice, and vinegar. Season with salt and pepper to taste. In a large bowl, toss the arugula, tomatoes, half of the cheese, and the dressing together. Divide the mixture among 4 plates, and then top each with an equal amount of the prosciutto, chicken, remaining cheese, and croutons.