Description
This hearty chopped salad is loaded with crisped prosciutto, chickpeas, feta, chicken and even small, round pasta. It’s a refreshing, easy meal paired with an approachable red wine.
Ingredients
Scale
- 1 heart of romaine
- 1 medium-sized head of iceberg lettuce
- 3/4 medium-sized head of radicchio
- 1 can of chickpeas (rinsed under water)
- 10 slices of prosciutto (cooked in saute pan until crisp)
- 1 box of cherry or grape tomatoes
- 1/4 small red onion
- 1/2 pound Ditalini pasta
- 1 block of feta (6 oz, crumbled up)
- 2 chicken breasts
- 1/4 cup of olive oil
- 1/3 cup of red wine vinegar
- salt and pepper
- Italian seasoning
Instructions
- Set a pot to boil and cook the pasta noodles until al dente. Rinse and run under cool water. Set aside.
- Heat a pan with olive oil and pan fry the chicken breasts. I cooked one side for 10 minutes, flipped, and then cooked the other side for another 10. Set aside to cool.
- While the chicken is cooking, chop your romaine lettuce, iceberg lettuce and radicchio. Add to a bowl with chopped tomatoes.
- Thinly slice or mince the red onion and add that to the bowl.
- Add chickpeas, feta and ditalini pasta.
- When the chicken as cooled, cut into chunks and add to the bowl.
- Cut your prosciutto into bite sized pieces and add to a hot saute pan. Keep an eye on it as it cooks, moving the prosciutto around so none of it burns. Once the pieces are crisp, remove from the heat.
- In a small bowl, combine olive oil, red wine vinegar, salt, pepper and Italian seasoning. Whisk with a fork and pour over the salad.
- Stir in the crispy prosciutto last, so they don’t get soggy.
- Serve with Georges DuBeouf Fleurie wine!
- Category: Side