Chicken and Prosciutto Salad

Adapted from Cooking Light Magazine, March 2012.

I love love love this salad. I thought it was different (I know I always say that but I feel like I’m always in a salad rut and a “different” salad should be noted). Aside from being different, the prosciutto and chicken went so well together. The Asiago cheese was something I had never put on  a salad and it was mild and nutty which was perfectly paired with the peppery arugula spring mix. The salad is healthy with a light lemon and olive oil dressing. Enjoy!

Roasted Chicken, patted dry, olive oil, salt and pepper. 350 degrees for 1 hour and 45 minutes. Cut into chunks or slices:)
thinly shaved prosciutto, 1/8 lb.
thinly sliced Asiago cheese, a few slices cubes (get from the deli with your prosciutto)
Yellow onion, sliced thin
1 tomato, cubed
Arugula and spinach spring mix

Dressing: 1 T. fresh squeezed lemon juice, 1 T. olive oil, salt and pepper

Combine all the ingredients into individual bowls and top with dressing.


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