Chicken BLT Salad with Warm Garlic Vinaigrette
30 minutes
Serves: 4
Mix up the kinds of tomato you use in this juicy salad—and the window for flavorful varieties can be tight, depending on the weather. Using ultra-thin slices of prosciutto ham, crisped up in the oven, instead of bacon, is a fun twist and absolutely addicting. Add more texture by making rustic croutons to sprinkle on top.
Ingredients
- 3 ounces thinly sliced prosciutto
- 4 tablespoons olive oil
- 14 ounces Just Bare Skinless Chicken Breast Tenders
- Coarse salt and freshly ground pepper to taste
- 6 cloves garlic, coarsely chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 heirloom tomatoes (mixture of red, green, and/or yellow), sliced
- 4 cups mixed baby greens
Instructions
- Heat oven to 375°F. Place prosciutto on parchment-lined baking sheet. Bake 10 to 15 minutes or until crisp. Cool; break into shards.
- Meanwhile, heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; season with salt and pepper. Sauté 6 to 8 minutes or until no longer pink in center. Cook to internal temp of 165°F. Remove from skillet to a plate; set aside.
- Add remaining 3 tablespoons olive oil to skillet. Stir in garlic; cook over medium heat for 2 minutes. Stir in vinegar, lemon juice, and mustard until well blended.
- Arrange greens and tomatoes on plates. Top with cooked chicken; drizzle with warm dressing from skillet. Top with crisp prosciutto.