There is very little for you to do and it looks and tastes absolutely fabulous
The deep flavours of the smoked chicken and prosciutto balance beautifully with the gentle mildness of the mushrooms, cucumber and leafy salad greens.
To make this superb combination even more special, I’ve added the sharpness of a chilli citrus dressing.
Salads are very versatile. Serve as a starter, an accompaniment, for lunch, dinner, picnics and parties.
Smoked chicken and prosciutto salad
Serves 4-6 as a main
300g smoked chicken breast cut into small, slim slices 2-3cm in diameter
70g prosciutto diced 1-2cm
130g mushrooms, wiped clean and sliced
60g sundried tomatoes in oil, well drained and finely chopped
150g telegraph cucumber, peeled, quartered lengthways and chopped crossways
⅓ cup finely chopped chives
90g baby rocket leaves or baby salad greens of your choice
To decorate
Chive leaves and flowers
Dressing
¼ cup extra virgin olive oil
3 Tbsp lemon juice
3 Tbsp orange juice
1½ Tbsp sweet chilli sauce
To serve
Crusty bread
Method
Combine the chicken, prosciutto, mushrooms, sundried tomatoes, cucumber and chives in a large mixing bowl and toss. Set aside.
Combine the olive oil, lemon juice, orange juice and sweet chilli sauce in a medium-sized screw top jar and shake well.
Pour three-quarters of the dressing over the salad and toss gently until the dressing is lightly mixed through the salad.
Cover and chill until ready to serve.
Shortly before serving, tip the salad on to a serving platter, add the salad greens and toss gently to combine. Add a little more dressing, if required. Taste, adding salt, if necessary.
Decorate with chive leaves and flowers.
Serve with warm crusty bread.
What is prosciutto?
In Italian, prosciutto simply translates to "ham". There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, cooked ham.
The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.
Over the centuries, the tradition of making prosciutto was perfected.
Today the art is celebrated across Italy and the world.
