Lemony Chicken Saltimbocca

I am a huge fan of Mediterranean-influenced dishes. When I was in Italy, I fell in love. Looking at a recipe, it seems very simple with only a few steps and a few ingredients. But a lot of work goes into producing and cooking the food there, and you can bet your butt a lot of love is added into those pots too.

The result is something like this dish. Very simple and clean tasting but delicious nonetheless. Make sure you use prosciutto in this recipe. It crisps up much better than bacon would and provides a distinct salinity. If you are getting it sliced at the deli counter, I would suggest the imported kind (to me, the American versions just can’t compete with Prosciutto di Parma) and ask them to slice it thin, but not shaved.

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Maggiano’s Style House Salad Dressing

If you have never been to Maggiano’s before, go. Make a reservation now. It is a great place to break bread with friends and family and I can guarantee you will not be disappointed with the food. Sadly, we can’t go eat at Maggiano’s all the time. So what do you do? You remake their recipes.
My favorite dish is the chopped salad, and luckily, it is really easy to make. Follow this dressing recipe (I cut it in half again to only make 2 cups of dressing; add dressing to the salad according to your tastes) and add it to a tossed mix of:

  • 1 head of shredded iceberg lettuce (about 6 cups)
  • 2 diced avocados
  • 3 diced tomatoes (medium ones)
  • 2 ounces crisped prosciutto
  • some blue cheese (if you like it)

This should serve about 6 people as a great appetizer or side. If you make more dressing than you used, you can store it in the refrigerator for a few weeks.

Adventures in Food

Making your own salad dressing is rather easy and much more healthy than buying it off the supermarket shelves. You control the quality of the ingredients, as well as the quantity so each batch is custom to your personal taste and lifestyle preferences.

This recipe has been posted on the internet for several years now. I can only imagine that a disgruntled line cook posted the recipe after being laid off. It’s also possible that this is just someone’s guess at what would be in the dressing. If the latter is true, then I must say ‘Bravo’. I’ve cut the original recipe is half and modified slightly to my own liking. This recipe will make approximately 4 cups which is enough to fill 2 salad dressing bottles.


  • 2c canola oil
  • 1/2c extra virgin olive oil
  • 1/2c white vinegar
  • 1/3c water
  • 2 tbsp red wine vinegar
  • 3 tbsp granulated sugar
  • 1 tbsp…

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