Crispy Chopped Chicken Salad

Ingredients

• 6 slices prosciutto (about 4 oz)
• 1/2 cup extra virgin olive oil
• 4 boneless skinless chicken breast halves
• salt
• pepper
• paprika
• 2 lemons
• 1 shallot, finely chopped
• 2 small carrots, peeled and thinly sliced
• 2 medium zucchini, chopped
• 1 medium sweet red pepper, chopped
• 1 medium yellow sweet pepper, chopped
• 1/2 of a small red onion, chopped
• 5 ounces blue cheese, crumbled
• 6 romaine lettuce leaves

Directions

1. 1

   Preheat oven to 400 degrees F. Place prosciutto in singlelayer on large baking sheet. Bake until crisp, 8 to 10 minutes, set aside.

2. 2

   In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.

3. 3

   For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 lemon juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper to your liking and set aside.

4. 4

   In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.

5. 5

   Line salad bowls with romaine. Spoon in chicken mixture. Top with prociutto.