Chicken and Prosciutto Salad with Arugula and Asiago


This salad quickly became one of our favorite meals this summer. Tom goes crazy for arugula (and the boys actually like it too). Everyone thinks prosciutto is the bee’s knees, and what makes a salad better than homemade croutons? (Maybe cheese. Maybe.)

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

5 thoughts on “Chicken and Prosciutto Salad with Arugula and Asiago

  1. You have arugula listed twice. I assume the second one is supposed to be asiago? That would make more sense with the assembly instructions you have. Sounds good!

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