Steak & Crispy Prosciutto Grain Bowls
with Arugula, Shallot & Parmesan
- Milk
- Eggs
Get ready to elevate a classic chicken salad into an irresistible meal that's packed with flavor, texture, and color. You'll toss together juicy grape tomatoes, peppery arugula, and our hearty mixed grain blend with creamy Dijon vinaigrette, then top with warm oregano-seasoned chicken, Parmesan, and the star of the show: crispy fried prosciutto.
Ingredients
2 ounce
Arugula
10 ounce
Bavette Steak
5 teaspoon
Red Wine Vinegar
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 ounce
Prosciutto
½ teaspoon
Dried Oregano
2 teaspoon
Dijon Mustard
1 unit
Microwavable Grain Blend
½ unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto slices in a single layer; sear until browned and crispy, 2-3 minutes per side (you may need to work in batches). TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to crisp too quickly, reduce heat to medium.
Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
While prosciutto cooks, wash and dry produce.
Halve, peel, and mince half the shallot (all for 4 servings). Halve tomatoes.
In a large bowl, whisk together mayonnaise, mustard, vinegar, ½ tsp sugar, and a drizzle of olive oil (1 tsp sugar and a large drizzle of olive oil for 4).
Stir in shallot; set aside to marinate.
Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 1½-2 minutes.
Spread grain blend out on a plate to cool.
Pat chicken* dry with paper towels; season all over with half the oregano (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in pan used for prosciutto over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.
While chicken cooks, roughly chop prosciutto.
To bowl with dressing, add tomatoes, grain blend, arugula, half the prosciutto, and half the Parmesan. Toss to combine.
Taste and season with salt and pepper if desired.
Slice chicken crosswise.
Divide salad between bowls. Top with chicken, remaining prosciutto, and remaining Parmesan. Serve.
