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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 ounce
Prosciutto
1 unit
Shallot
2 tablespoon
Mayonnaise
(Contains Eggs)
2 ounce
Arugula
1 unit
Microwavable Grain Blend
(Contains Wheat)
1 teaspoon
Dried Oregano
5 teaspoon
Red Wine Vinegar
3 tablespoon
Parmesan Cheese
(Contains Milk)
4 ounce
Grape Tomatoes
2 teaspoon
Dijon Mustard
10 ounce
Chicken Cutlets
Salt
Pepper
Cooking Oil
Olive Oil
Sugar
• 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, a drizzle of olive oil, and 1⁄2 tsp sugar (a large drizzle of olive oil and 1 tsp sugar for 4 servings). • Stir in minced shallot; set aside to marinate.
• Massage grain blend in package to break up grains; partially open package. Microwave until heated through, 1 1⁄2-2 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, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest.
• While chicken cooks, roughly chop crispy prosciutto. • To bowl with shallot, toss together tomatoes, grain blend, arugula, half the prosciutto, and half the Parmesan. • 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.
Poultry is fully cooked when internal temperature reaches 165°.