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.
Author: Lauren Nolan Recipe Type: Side Serves: 4 to 6 servings
1 heart of romaine 1 medium-sized head of iceberg lettuce ¾ 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 ¼ small red onion ½ pound Ditalini pasta 1 block of feta (6 oz), crumbled up 2 chicken breasts ¼ cup of olive oil ⅓ cup of red wine vinegar salt and pepper Italian seasoning
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.