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Balsamic Peach Salad with Chicken and Crispy Prosciutto

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  • Author: Amanda
  • Yield: 2 to 4 servings 1x

Description

A complete meal all-in-one: mixed greens, crispy prosciutto, grilled chicken and peaches, burrata, cherry tomatoes and avocado make for the perfect dinner salad!

Ingredients

Scale

BALSAMIC VINAIGRETTE:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 2/3 cup extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste

FOR THE SALAD:

  • 3 ounces thinly sliced prosciutto
  • 4 ripe peaches, pitted and thickly sliced
  • 2 pounds boneless skinless chicken breasts (try to get four)
  • 1/4 cup fresh basil, cut into chiffonade or torn
  • 10 ounces mixed greens or arugula OR a mix of both
  • 6 ounces cherry tomatoes, halved
  • 4 ounces gorgonzola cheese, crumbled
  • 8 ounces burrata cheese, torn
  • 2 avocados, peeled, pitted and thinly sliced

Instructions

  1. For the dressing: Combine all of the ingredients in a small mixing bowl, whisking to thoroughly combine.  Season to taste with salt and pepper.
  2. Preheat the oven to 400°.  Place the prosciutto in a single layer on a parchment lined-baking sheet.  Bake for 7 to 9 minutes, until the prosciutto is crisp.  Set aside to cool.
  3. Place the sliced peaches in a small mixing bowl.  Season with salt and pepper.  Drizzle a little of the dressing over top and gently toss to combine.
  4. Place the chicken in a shallow container and pour some of the dressing over top, turning to completely coat.
  5. Preheat an outdoor grill or grill pan to medium-high heat.  Add the peach slices and chicken, allowing the excess dressing to drip off.  Turn the heat down to medium.  Cook the peaches for 2 to 3 minutes per side, until softened and you can see grill marks.  Gently remove from the grill to a clean plate.  Grill the chicken until cooked through, about 6 to 8 minutes per side depending on the thickness of your chicken.  Keep an eye on your chicken (and the grill!), adjusting the heat if necessary to avoid burning; the dressing has both oil and sugar, which tend to flare up on the grill.  When cooked, remove the chicken to a clean plate and cover with foil to rest for 10 minutes.
  6. When ready to serve, add the basil, mixed greens, cherry tomatoes and gorgonzola to a large mixing bowl; drizzle with a little dressing and toss to combine.  Arrange the torn burrata, grilled peaches and sliced avocados on top.  Slice the chicken into bite-sized pieces and arrange on top.  Serve with the remaining dressing on the side.

Notes

Inspiration: Balsamic Peach Basil Chicken Salad with Crispy Prosciutto on halfbakedharvest.com

  • Category: Salads

Find it online: https://nevernothungry.com/balsamic-peach-salad-with-chicken-and-crispy-prosciutto/