Chicken and Prosciutto Salad with Arugula and Asiago

I am going to try and incorporate more salads into our meals.  This looks like a great candidate.  I will probably roast my own chicken though.  Or maybe have Chris smoke one. :)

2 1oz. slices sourdough bread cut into 1/2 inch cubes
Cooking spray
1/2 tsp. dry basil
1/8 tsp. garlic powder
3 tbsp. olive oil, divided
2oz. very thin slices prosciutto, chopped
2 tbsp. fresh lemon juice
1/4 tsp. salt
2 5oz. packages baby arugula
1 1/2oz. Asiago cheese, shaved and divided
6oz. shredded skinless boneless rotisserie chicken breast
1 C. grape tomatoes, halved

Preheat oven to 425 degrees.

Place bread cubes on a baking sheet and lightly coat with cooking spray.  Add basil and garlic powder; toss well.  Place bread mixture in preheating oven; bake for 8 minutes or until crisp.

Heat a large nonstick skillet over medium high heat.  Add 1 tsp. oil to pan; swirl to coat.  Add prosciutto; saute 4 minutes or until crisp.  Drain on paper towels.

Combine remaining 2 tsp. oil, juice, and salt in a small bowl; stir well with a whisk.  Place arugula, half of cheese, and juice mixture in a large bowl; toss well to coat.  Divide arugula mixture evenly among 6 plates; divide chicken, prosciutto, tomatoes, remaining cheese, and croutons evenly over salads.