Italian Cobb Salad
An Italian take on a cobb salad. Crispy prosciutto instead of bacon, arugula instead of romaine, and olive oil and balsamic dressing instead of a dijon vinaigrette, the flavors combine beautifully to make a tasty salad!
Servings 2 people
Ingredients
- 1 chicken breast, bone-in, skin on
- 3 slices prosciutto
- 4 cups (packed) arugula
- 1 cup cherry tomatoes, cut in half
- 1 cup gorgonzola, cut into small cubes
- 1 avocado, sliced
- 1.5 tablespoon olive oil plus more for drizzle
- 2 teaspoon balsamic vinegar
- salt and pepper to taste
Instructions
- Preheat oven to 350°F. Place chicken breast on a parchment-lined baking sheet and season with 2 teaspoon olive oil, salt and pepper. Place in the oven and roast for 40-45 minutes, or cooked through. Remove from the oven and let the chicken rest for 10 minutes. Remove the skin and shred the chicken with a fork.
- While chicken is in the oven, place prosciutto slices on a parchment-lined baking sheet and bake for 20 minutes, or until crispy. Remove from the oven and break up the prosciutto by hand into pieces.
- In a large bowl, season the arugula and tomatoes with 1 tablespoon olive oil and balsamic vinegar, salt and pepper.
- Transfer seasoned arugula and tomatoes to a serving dish and top with chicken, prosciutto, gorgonzola, and avocado. Drizzle with additional olive oil, salt and pepper. Serve and enjoy!
Notes
I didn't add egg to this salad, like a traditional cobb salad, but feel free to add an egg if you wish!