Chicken And Prosciutto Salad With Arugula And Asiago

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2 (1-ounce) slices sourdough bread, cut into 1/2-inch cubes

Cooking spray

1/2 teaspoon dried basil

1/8 teaspoon garlic powder

3 tablespoons extra-virgin olive oil, divided

2 ounces very thin slices prosciutto, chopped

2 tablespoons fresh lemon juice

1/4 teaspoon salt

2 (5-ounce) packages baby arugula

1 1/2 ounces Asiago cheese, shaved and divided (about 1/3 cup)

6 ounces shredded skinless, boneless rotisserie chicken breast

1 cup grape tomatoes, halved

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