Crispy Prosciutto Caesar Salad with Lemon Parmesan Chicken

This Caesar salad takes everything you love about the classic-cool, crisp lettuce, creamy dressing, tender chicken and nutty Parmesan-and adds a salty, savory crunch. Instead of croutons, we crisp up thin slices of prosciutto until they’re golden and brittle, then crumble them over the top.

The chicken cutlets are seasoned simply with salt and pepper, then pan-seared in the same pan used for the prosciutto, picking up all that delicious flavor. A squeeze of fresh lemon juice brightens the dressing, making this a satisfying meal that comes together in just 20 minutes.

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Ingredients

2 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the lettuce. Trim off the root end, then chop the leaves into bite-size pieces. Cut the lemon into quarters.
2. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the prosciutto in a single layer and sear until browned and crispy, 2-3 minutes per side. (If the prosciutto starts to crisp too quickly, reduce the heat to medium.) Transfer the prosciutto to a paper-towel-lined plate. Reserve the oil in the pan.
3. Pat the chicken cutlets dry with paper towels and season all over with salt and pepper. Heat the pan with the reserved oil over medium-high heat. (Add another drizzle of oil if the pan seems dry.) Cook the chicken until browned and cooked through, 5-7 minutes per side.
4. In a large bowl, toss the lettuce with the Caesar dressing, half the Parmesan, a drizzle of olive oil, a squeeze of lemon juice, salt and pepper. Crumble half the prosciutto into the bowl and toss to combine. Taste and adjust with additional lemon juice, salt or pepper if needed.
5. Thinly slice the chicken crosswise. Divide the salad among shallow bowls. Top with the sliced chicken and the remaining Parmesan. Crumble the remaining prosciutto over the top and serve.

Recipe Tips

FAQ

Can I use a different type of lettuce?

Yes, romaine or any crisp lettuce works well in this salad.

How do I store leftovers?

Store the salad and chicken separately in airtight containers in the refrigerator for up to 2 days. Add the prosciutto just before serving to keep it crispy.

Can I make this salad vegetarian?

Absolutely! Omit the chicken and prosciutto and add roasted chickpeas or croutons for crunch.