Super flavorful antipasto salad, great for a summertime lunch or patio dinner.
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
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.
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.