Preps in

10

Minutes

Cooks In

10

Minutes

Serves

6

People

Calories

478

Per Serving

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  1. Dressing:
  2. Make this first as you will be using some to finish with the chicken.
  3. In a medium mixing bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
  4. Slowly add ½ cup extra-virgin olive oil, whisking until emulsified.
  5. Add the crumbled blue cheese and give it another easy whisk to mix the cheese evenly.
  6. Set aside.
  7. Chicken:
  8. In a large saucepan on Medium heat, warm 1 Tbsp of Olive Oil, then add the chopped Prosciutto.
  9. Stir the Proscuitto well to separate all the pieces from each other and to keep from sticking.
  10. Tip: Using a couple forks to pull Proscuitto works well as it’s cooking.
  11. When the Prosciutto reaches a nice crisp, remove to a plate covered with a paper towel to drain and cool, leaving the oil in the saucepan.
  12. In the same saucepan used for the Prosciutto, add the Chicken Fajitas, then add ¼ cup white wine to deglaze the pan and steam the chicken warm.
  13. Steam the chicken with NO lid so the liquid evaporates.
  14. As the wine dries out and the chicken is warmed throughout, give a whisk to the dressing (which has probably settled and separated) and add about ¼ cup of it to the chicken.
  15. Stir well to make sure all the chicken is well coated.
  16. Simmer for about 1 minute to incorporate flavors and begin to melt the cheese.
  17. Pull from the heat to not overcook.
  18. Salad:
  19. Remove the core from the head of iceberg lettuce, chop it in half from top to bottom, and then each side chop again from top to bottom, into ⅓ pieces.
  20. Separate the six iceberg wedges to create lettuce bowls.
  21. Spoon chicken into the lettuce bowls.
  22. Using a slotted spoon, add blue cheese over chicken.
  23. Drizzle with more dressing to taste.
  24. Top with crispy Prosciutto, and serve with lemon wedges!
  25. Add freshly ground pepper to taste.

Watch Us Make It!

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