Basil-Arugula Salad With Chicken & Prosciutto

"This is a salad-ified version of a chicken pasta dish I had once at Cheesecake Factory. It is both hearty and light, and rich with complex flavors. The basil adds a pesto-like element to the ensemble, and the dijon in the dressing (modified from Mille® ™'s Dijon Paremsan Dressing, recipe #21008) brings out the peppery taste of the arugula. Because prosciutto is rather salty, be stingy with salt on this. The prosciutto should offer just the right amount."
 
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Ready In:
30mins
Ingredients:
15
Serves:
2
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ingredients

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directions

  • Heat a large skillet over medium heat.
  • Sear strips of prosciutto until just crisp and fat has cooked away (about 1 minute on each side). It's very thin, so don't let it burn. Also, it has considerably less fat than bacon, so it might stick to the pan a bit. That's fine. Place seared strips on separate plate to cool.
  • In the same pan, melt butter. Increase heat to medium-high and add lightly floured and peppered chicken breasts to pan. Cook 6 minutes (3 minutes on each side), adding the garlic during the last 2-3 minutes.
  • Add cooking wine. Cook 8-10 minutes (4-5 minutes on each side), until chicken is no longer pink in the middle. if garlic starts to burn, reduce heat to medium. Remove breasts from pan and slice into strips.
  • While the chicken is cooking, whisk together olive oil, parmesan cheese, dijon mustard, lemon juice, and vinegar (thanks again to Mille® ™ for the original recipe on which this is based). Rinse and toss your basil and arugula leaves during this time as well.
  • Place a good handful of basil and arugula leaves into each bowl. Top with chicken and prosciutto strips, salad dressing to taste, and crumbled melba toast pieces.
  • Makes 2-4 servings.

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RECIPE SUBMITTED BY

Newlywed graduate student of Middle Eastern Studies and Psychology who uses cooking as a way to relax and unwind.
 
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