Zesty Italian Chicken Salad

Serves 4-6

1 cup Italian dressing

1 tablespoon Italian seasoning

3 boneless skinless chicken breast

1/8 pound prosciutto (thinly sliced)

1 half head iceberg lettuce

1 half head romaine lettuce

1 cup low fat mozzarella cheese (shredded)

Your favorite salad ingredients 

1. Preheat oven to 400 degrees

2. Place chicken, Italian seasoning and Italian dressing in a 1 gallon zip lock bag and work in marinade with hands. Let sit 10 minutes in refrigerator then remove chicken from bag and place on greased or non-stick cookie sheet or in bakers pan. Season with a pinch of salt and pepper and bake for 30 minutes or until chicken is around 170-180 degrees F and white all the way through.

3. While chicken is baking, take the time to chop up and organize your salad fixings.  Everyone has different tastes so be sure to experiment.  As long as you stick with the main ingredients of chicken and salad, it is tough to mess this up.

4. About 10 minutes before chicken is done toss together salad and place strips of prosciutto on greased or non-stick cooking sheet and set aside.

5. When chicken is cooked through, remove from oven and set aside for a couple minutes.

6. Place prosciutto in the oven and bake for about 10 minutes or until prosciutto is crispy.

7. After chicken has set aside for a couple minutes cut ii into strips and place on salad.

8. Cut up prosciutto into strips and sprinkle on salad.

9. Top with cheese and favorite dressing and you’ all set. Enjoy!