Ingredients
Directions
For Vinaigrette: Combine ingredients in a jar with a tight fitting lid. Season with salt and pepper. Screw on the lid tightly and shake to combine. Refrigerate up to 3 days ahead of time.
Heat oven to 375°F. Arrange prosciutto in single layer on parchment paper or foil-lined baking sheet. Bake 10 to 15 minutes or until crisp, turning halfway. Let cool then break into big crumbles.
For Salad: Pile a platter with lettuce and arrange remaining ingredients in contrasting rows, tucking the quartered eggs in here and there. Drizzle with Pesto Vinaigrette just before serving.
Chef’s Tips
- To prepare eggs, place in saucepan and cover completely with cold water. Bring to a rolling boil then remove from heat. Let stand 12 minutes; drain. Rinse with cold water and let stand in cold or ice water until cooled. Hard-cooked eggs are easiest to peel under running water.
- For a bit of extra flavor, toss chicken and beans with some of the vinaigrette before assembling salad.
Ingredients
Directions
For Vinaigrette: Combine ingredients in a jar with a tight fitting lid. Season with salt and pepper. Screw on the lid tightly and shake to combine. Refrigerate up to 3 days ahead of time.
Heat oven to 375°F. Arrange prosciutto in single layer on parchment paper or foil-lined baking sheet. Bake 10 to 15 minutes or until crisp, turning halfway. Let cool then break into big crumbles.
For Salad: Pile a platter with lettuce and arrange remaining ingredients in contrasting rows, tucking the quartered eggs in here and there. Drizzle with Pesto Vinaigrette just before serving.
