Italian Chef Salad

Preheat your oven to 400F. Line a baking sheet with parchment paper and place the prosciutto on top. Cook for about 10 minutes, until the prosciutto is crispy, then let cook and crumble into pieces.

Season the chicken with the garlic powder, paprika and a pinch of salt ana pepper. Heat the olive oil in a skillet over medium heat and add the chicken. Cook for 5 to 7 minutes, until a sear develops on the bottom, then flip and cook for 5 to 7 more, until the chicken is fully cooked. Let it rest for 5 minutes then dice. (You can also use a rotisserie chicken for this).

Hard boil the eggs by bringing a pot of water to a boil, adding the eggs, and cooking for 8 to 10 minutes. Then peel and quarter.

Place the lettuce in a large bowl and arrange the pepperoncini, prosciutto, mozzarella, tomatoes, chicken, red peppers, avocado, eggs, and olives in rows across the top. Sprinkle the parsley on top and add a pinch of salt and pepper.

Make the dressing by combining the vinegar, Parmesan, garlic, Dijon, oregano, and a pinch of salt and pepper in a bowl or jar. Slowly drizzle in the olive oil while whisking, then pour the dressing over the salad and serve.