Made with leftover grilled chicken from earlier in the week, this summery salad (originally from 2018) is perfect for a hot day - no cooking required! Fresh cantaloupe might sound like an unusual ingredient to add to a salad, but it provides a cool, slightly sweet note to balance out the other ingredients.
Make vinaigrette - (Skip if vinaigrette was made ahead on Wednesday.) Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
Chicken / Prosciutto - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Lettuce / Cucumbers / Feta / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Cantaloupe - Cube cantaloupe.
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If you’d like the chicken warm, heat in the microwave.
Assemble salads by forming a bed of lettuce. Top lettuce with prosciutto, chicken, cucumbers, feta, white and green parts of onions, cantaloupe, and pistachios. Add vinaigrette until dressed to your liking. Enjoy!