Salad Dressing & Marinade
1/4 cup Sicilian Lemon infused White Balsamic
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 teaspoon Pepe e Aglio Seasoning
1/4 teaspoon Fleur de Sel
1/2 cup Tuscan Herb Infused Olive Oil
2 each chicken breasts, cut into bite-sized pieces
3oz prosciutto, thinly sliced
2 cups orzo, cooked according to the instructions on the package
2 cups baby arugula
1 cup cherry tomatoes, halved
1 cup cucumbers, sliced
1-2 avocados, peeled and cut into wedges
To make the dressing, place balsamic, Dijon, honey, Pepe e Aglio seasoning, salt, and olive oil in a medium bowl and whisk until blended. Refrigerate until ready to use.
Place chicken breast pieces in a zipper baggie, add three tablespoons of salad dressing to the bag, seal, and shake to coat. Refrigerate for 1 hour (up to overnight) to marinate.
Preheat oven to 400°F and line a large baking sheet with parchment paper. Spread the prosciutto in an even layer, place in the oven, and bake for 10-12 minutes or until crisp. Remove from the oven, set the pieces of prosciutto on a wire rack, and set aside to cool.
Transfer the marinated chicken to the baking sheet and place it in the oven. Bake for 10-15 minutes or until the chicken is cooked through and nicely browned. Remove from the oven and set aside while you assemble the salad.
Divide orzo, arugula, tomatoes, cucumbers, and avocado between salad bowls. Top the salads with chicken, crispy prosciutto, and drizzle with salad dressing (or serve salad dressing on the side).