Description
Crisp prosciutto, chickpeas, and feta cheese tossed with chicken and pasta. A refreshing meal paired with Beaujolais.
Ingredients
Units
Scale
- 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