Ensalada de pollo y prosciutto

Ingredientes

• 4 slices prosciutto
• 2 tbsp olive oil
• 8 to 12 chicken tenders
• Homemade Seasoned Salt
• 1 pasteurized egg yolk
• 1 lemon (juiced)
• 1 clove garlic (minced)
• salt
• black pepper
• 1/2 cup olive oil
• 1 6-ounce package baby greens
• 1 cup grape tomatoes
• 1/2 cup sundried tomatoes (drained if packed in oil)
• 1/4 red onion (thinly sliced )
• 2 avocado (pitted, peeled, and sliced)
• 4 tbsp balsamic vinegar
• 4 tbsp Parmesan cheese (shredded)

Preparación

1. 1

   In a large, nonstick skillet, heat the prosciutto until crisp. Remove from the pan and chop coarsely.

2. 2

   Heat the oil in the skillet over medium heat. Season the chicken to taste with the spice mix. Cook the chicken, turning frequently, until done. Remove from pan.

3. 3

   Prepare the dressing by blending the egg yolk, lemon juice, garlic, and olive oil in a blender cup. Season to taste with salt and pepper.

4. 4

   Toss the greens with enough of the dressing to coat. Divide the greens among four dinner plates. Divide the chicken, prosciutto, tomatoes, onion, and avocado among the plates. Serve with the balsamic vinegar and parmesan cheese.