Sometimes I come up with the best recipes when I wake up in the morning completely famished. Last night I had a pizza event, working a 14 hour day with no time for dinner. So today I am completely hangry!!! I am definitely not going to the grocery store, so I am searching the pizza prep frig and pantry to see what I have, and what sounds good.
What did I find? Chicken breasts, prosciutto, artichoke hearts, mozzarella pearls, green olives, I always have lettuce, tomato and cucumbers. I am craving a hearty salad to fill me up. I love Everything Bagel seasoning, so I began pre heating my saute’ pan, and seasoning the chicken. I always cut my chicken breast in half vertically, the chicken breasts are just huge these days, I only eat half and they cook quicker this way.
So I browned the chicken and cooked until golden, tender and juicy. Once the chicken was cooked I added one large sliced shallot and cooked until crispy. I removed the shallot from the pan and added thinly sliced prosciutto and cooked until nice and crispy. All the nice flavor just kept getting better in the pan.
To finish I just layered up a salad plate with lettuce, tomato, cucumber, red bell pepper, mozzarella pearls, olives, crispy prosciutto added the Everything Bagel chicken breast with crispy shallots on top. To make the flavors pop on this salad I made a quick Dijon Champagne vinaigrette. No I am a happy camper with a full belly and can properly start my weekend.
Super flavorful antipasto salad, great for a summertime lunch or patio dinner.
Ingredients
Scale
Salad
2 chicken breasts cut in half length wise
Everything Bagel seasoning
1 large shallot
4 slices prosciutto
2 large heads of romaine, rinsed and cut thinly
1 cucumber peeled and sliced
1 red bell pepper diced
1 small basket baby tomatoes cut in half
1 jar artichoke hearts drained
1 pkg mozzarella pearls
1 jar Castelvelrano olives drained
Dijon Champagne Vinaigrette
1/4 cup Champagne vinegar
2 teaspoons dijon mustard
salt & pepper
3/4 cup good quality olive oil
Instructions
SALAD
Pre heat a saute skillet on a medium heat. Once the pan is hot drizzle some olive oil around the bottom of the pan. Place the seasoned chicken breast in the hot pan. Cook the chicken until nice and golden brown and then turn the chicken breast over to finish cooking. When the chicken is cooked through remove from the pan and place on a plate to cool. Add the sliced shallots to the pan and cook until crispy. Remove the shallots and add the prosciutto to the pan. Cook the prosciutto until nice and crisp.
Start plating on four salad plates, by placing the romaine down first, and then place the rest of the salad ingredients around on top of the lettuce. Slice the chicken breast and place on top of the salad, sprinkle with crispy shallots, garnish with pieces of crispy prosciutto and dress with dijon champagne vinaigrette.
VINAIGRETTE
In a small bowl whisk the vinegar, dijon, and pinches of salt and pepper. Slowly drizzle in the olive oil. Taste with some salad greens and adjust the seasoning to your liking. The vinaigrette will keep in the refrigerator for a week.
