Looking for a satisfying yet healthy way to jump-start the weekend? Consider this salad: it includes everything but the kitchen sink!
Not your grandma's chicken salad, this vegetable-filled variation has crispy prosciutto, tangy blue cheese, and a refreshing lemon vinaigrette.
Don't hesitate to make this recipe your own by substituting in different veggies or another type of cheese. To get the scrumptious recipe, read more. 6 thin slices prosciutto (about 4 oz.) Serves 6.
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves
6 thin slices prosciutto (about 4 oz.)