There’s a type of evening meal I return to again and again: the kind that feels both nourishing and celebratory, perhaps paired with a glass of something good. But lately, I’ve been drawn to something altogether different. A salad substantial enough to be a winter dinner, but light enough to feel fresh.
This one is perfect. A straightforward vinaigrette in place of the heavy, anonymous dressing. Prosciutto crisped until shattering and sweet, standing in for bacon.
If you haven’t crisped prosciutto before, it’s worth the small effort. The thin slices need only a few minutes in a hot pan, emerging with an intensity of flavor and delicate texture that bacon, for all its incredible virtues, can’t match. 
The salad itself has a ton of textures and tastes that transforms into something genuinely craveable. The recipe is big enough for several meals, intentionally so. When storing, keep the components separate and dress only what you’ll eat that day. The salad keeps its brightness this way.
By the way, feel free to chop as finely or as coarsely as you want. This is your salad, after all.
Print
Hearty Chopped Winter Salad
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crisp prosciutto, chickpeas, and feta cheese tossed with chicken and pasta. A refreshing meal paired with Beaujolais.
Ingredients
- 1 heart of romaine
- 1 medium-sized head of iceberg lettuce
- 0.75 medium-sized heads of radicchio
- 1 can of chickpeas
- 10 slices of prosciutto
- 1 box of cherry or grape tomatoes
- 0.25 small red onions
- 0.5 lbs (227 g) Ditalini pasta
- 6 oz (170 g) feta
- 2 chicken breasts
- 0.25 cups (60 ml) olive oil
- 0.33 cups (79 ml) red wine vinegar
- salt
- pepper
- Italian seasoning
Instructions
- Set a pot to boil and cook the pasta noodles until al dente. Rinse under cool water and set aside.
- Heat a pan with olive oil and pan-fry the chicken breasts for 10 minutes per side. Set aside to cool.
- While the chicken is cooking, chop the romaine lettuce, iceberg lettuce, and radicchio. Add to a bowl with chopped tomatoes.
- Thinly slice or mince the red onion and add it to the bowl.
- Add chickpeas, feta, and ditalini pasta to the bowl.
- When the chicken has cooled, cut into chunks and add to the bowl.
- Cut the prosciutto into bite-sized pieces and add to a hot sauté pan. Cook, moving frequently, until crisp. Remove from the heat.
- In a small bowl, combine olive oil, red wine vinegar, salt, pepper, and Italian seasoning. Whisk with a fork.
- Pour the dressing over the salad.
- Stir in the crispy prosciutto just before serving.
Notes
- For optimal crispiness, cook the prosciutto in batches to prevent overcrowding the pan.
- To reduce prep time, use pre-washed and pre-cut lettuce mixes.
- Leftovers can be stored separately (dressing on the side) for up to 4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 30
- Cholesterol: 100
If you liked this, you are going to love these favorite salad recipes:
Warm Puy Lentil Salad with Golden Halloumi
Hearty Warm Farro Salad with Winter Tuscan Kale
Roasted Asparagus Salad with Smoked Salmon and Poached Eggs
Frequently Asked Questions
How do I crisp prosciutto for this salad?
To crisp prosciutto, heat a pan over medium-high heat and add the thin slices. Cook for just a few minutes on each side until they become shattering and golden.
Can I use a different type of dressing instead of the vinaigrette?
While the straightforward vinaigrette complements the salad well, you can substitute with a light dressing of your choice, but it may alter the flavor profile.
What is the best way to store the Hearty Chopped Winter Salad?
Store the salad components separately to maintain freshness, and only dress the portion you’ll eat that day to keep the ingredients crisp.
That’s a great salad. I added some haricots verts too. Delicious.