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chicken and crispy prosciutto salad

5 from 1 vote
chicken and prosciutto salad
[category] Main Course, Salad
[published] January 17, 2024
[PREP] 15 minutes
[COOK] 20 minutes
[TOTAL] 35 minutes
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Ingredients

salad

  • 6 cups greens
  • 1/2 lb cooked chicken
  • 4 slices prosciutto
  • 1 cup quinoa
  • 2 cups water or chicken broth
  • 4 large carrots
  • 1 tbsp olive oil
  • salt & pepper
  • 1/2 cup almonds
  • 1 roasted red pepper
  • 1 cup cherry tomatoes
  • 1/2 cup parmesan cheese

lemon basil dressing

  • 1/4 cup parmesan cheese
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 1 tsp garlic
  • 1/2 tsp salt
  • pepper to taste
  • 1 cup fresh basil
  • 1/2 cup olive oil

Instructions

  1. Preheat the oven to 425 F. While the oven is heating, peel the carrots and cut into bite sized pieces. Toss carrots with olive oil, salt, and pepper. Cook in the oven for 15-20 minutes, until carrots are soft and roasted. Leave the oven on to crisp up the prosciutto later on.
  2. While the carrots cook, start on the quinoa. Bring 2 cups of water or chicken broth to a boil. Add the quinoa, cover, turn the heat to low, and let it cook for 15 minutes, until the liquid is absorbed and the quinoa is cooked through.
  3. To make the dressing, add the parmesan, lemon juice, honey, garlic, salt, pepper, basil, and olive oil to a food processor or blender. Blend until the dressing is mostly smooth (there may be a few small pieces of basil, and that is fine).
  4. Cut the cherry tomatoes in half. Cut roasted red pepper into bite size pieces. Crush almonds into smaller pieces.
  5. Just before serving, place the prosciutto on a very lightly greased baking sheet. Transfer to the oven (still at 425F) and let it cook for 5-8 minutes, until the prosciutto is crisp. Let the pieces cool for a few minutes and then break them into smaller pieces.
  6. To assemble the salad, toss greens with a small amount of dressing, then top with all the goodies — chicken, quinoa, roasted carrots, roasted red pepper, tomatoes, almonds, and parmesan cheese. Add any extra dressing you want and toss again. Divide among bowls and top with the crispy prosciutto and extra parmesan. Enjoy!