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Also, I have a tomato salad that I failed to share with you in time, so now you have a whole 9 months to wait for that one too!
Also also, New Years’ resolution=plan content to better align with seasons (Remind me of this one in December.) But hey, half the world is going into spring right now, so someone might be able to enjoy this!
I feel confident that this salad could be made with frozen peaches if you just got the itch to make this salad and you had to scratch it, making do with semi-ripe or frozen peaches. I’m not judging.
The peaches are briefly marinated in dressing and grilled, so they will soften slightly if you happen to use a slightly unripe peach. Or you could tuck this recipe away as a “must-make” for next summer.
Anyway, here’s the salad! Make a quick balsamic vinaigrette, marinate both the peaches and chicken in some of the dressing and transfer to the grill. Roast some prosciutto until crisp. Toss together some mixed greens, gorgonzola, cherry tomatoes and layer with avocado and burrata. Fresh basil goes in because we should all be putting herbs in our salad! Add the peaches and sliced chicken and crumble the crispy prosciutto all over for a shower of salty, crunchy pork bits. Serve with the dressing and YOUR. JOB. IS. DONE. Take credit for what you just did because a) it was easy, b) it looks beautiful and c) it’s delicious!
Balsamic Peach Salad with Chicken and Crispy Prosciutto
- 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
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
- For the dressing: Combine all of the ingredients in a small mixing bowl, whisking to thoroughly combine. Season to taste with salt and pepper.
- 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.
- 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.
- Place the chicken in a shallow container and pour some of the dressing over top, turning to completely coat.
- 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.
- 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