Prosciutto Wrapped Chicken and Sun Dried Tomato Salad with Blue Cheese Vinaigrette

Wow anyone with a simple salad of chicken wrapped in salty prosciutto over a bed of greens and sun dried tomatoes then drizzled with a creamy blue cheese vinaigrette! 

Let’s all put our fancy pants on.

Fancy pants because this meal right here is everything you want for a dish that is impressive, delicious yet ever so simple to make. What else do we need from a summer night meal that is suitable for a dinner in to impress the hubs or woo some friends

Do you love prosciutto? Because I have a borderline obsession. The salty and butteriness that comes through immediately elevates any dish. Not to mention, you can leave it as it is or crisp up for a crunch topper that I believe is superb to bacon.

Pah-lease don’t get yell…bacon is yummy and all but prosciutto is far superior in my world.

But enough drooling about prosciutto. Lean chicken is wrapped in the prosciutto, then baked, infusing the chicken with its buttery, sweet notes to make one juicy bird. To keep the salad simple, and quick to throw together, I left the other ingredients rather minimal. Sun dried tomatoes provide another sweet note, yet tang. With a sprinkle of blue cheese crumbles, you are almost ready to go!

And the dressing. Ahmahgawd. The dressing. A few ingredients and you have a dressing that you will want to drink straight. I have been all over cheese infused dressings lately. More to come on that soon! Olive oil is mixed with vinegar, garlic, dijon mustard, honey and blue cheese. Oh the blue cheese! A creamy, salty and creamy blue cheese dressing that ties the entire salad together.

This evening, let’s all put our new attire on and show off our fancy pants salad!

Prosciutto Wrapped Chicken and Sun Dried Tomato Salad with Blue Cheese Vinaigrette

Wow anyone with a simple salad of chicken wrapped in salty prosciutto over a bed of greens and sun dried tomatoes then drizzled with a creamy blue cheese vinaigrette!

15 minPrep Time

25 minCook Time

40 minTotal Time

Yields 4

Author:

Megan

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Ingredients

• 1 pound chicken breasts, cut into 4 pieces
• 4 thin pieces prosciutto
• 8 cups romaine, chopped
• 1/2 cup sun dried tomatoes, julienned
• 4 oz blue cheese crumbles
• Dressing:
• 3 Tbsp Extra Virgin Olive Oil
• 3 Tbsp Apple Cider Vinegar
• 1 Tbsp dijon mustard
• 1 tsp honey
• 3 Tbsp crumbled blue cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375 degrees F.
2. Wrap prosciutto around chicken. Lay in pregreased 9x13 baking dish. Try to lay so they end pieces of the prosciutto are under the chicken.
3. Bake for 20-25 minutes, or until chicken is no longer pink and reaches 165 degrees F.
4. Meanwhile, add ingredients for the dressing into a food processor and mix until smooth. (You may have a few pieces of blue cheese crumbles remain. That is okay!)
5. Divide the romaine among 4 bowls, sprinkle with sun dried tomatoes and blue cheese crumbles. One chicken is finished cooking, top each salad with a piece of chicken and drizzle with the vinaigrette. Serve immediately.

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