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Fast & Easy Dinner: Crispy Chopped Chicken Salad

Fast & Easy Dinner: Crispy Chopped Chicken Salad

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.

Crispy Chopped Chicken Salad

Crispy Chopped Chicken Salad

Crispy Chopped Chicken Salad


6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
2 lemons
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


  1. Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside.
  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. Finely grate peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, grated peel, and shallot. Season with salt and pepper; set aside.
  4. In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
  5. Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto.

Serves 6.

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