Balsamic Peach Basil Chicken Salad with Crispy Prosciutto

one of our favourites

Category
Salad
Cuisine
American
Serves
4 servings
Time
60 minutes
From
Half Baked Harvest

chickenpeachprosciutto

Adapted from: https://www.halfbakedharvest.com/balsamic-peach-basil-chicken-salad-with-crispy-prosciutto/

Ingredients

  • 4 ripe peaches (quartered)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 2 pound boneless, skinless chicken breasts (about 1 )
  • 3 ounces thinly sliced prosciutto
  • 1 tablespoon olive oil
  • 2 tablespoons fresh chopped basil
  • 1 tablespoon fresh chopped oregano
  • Kosher salt + pepper
  • 6 cups fresh arugula or baby spinach
  • 1 cup cherry tomatoes
  • 4 ounces gorgonzola cheese (crumbled)
  • 6 ounces fresh mozzarella or burrata cheese (torn)
  • 1 avocado (sliced)
  • 1/3 cup toasted seeds (such as sunflower (pumpkin, sesame))
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons fresh chopped basil
  • 2 teaspoons dijon mustard
  • Kosher salt + pepper

Instructions

Salad

  1. Add the peaches to a bowl and toss with the balsamic vinegar and honey.
  2. Add the chicken to a separate bowl and toss with the olive oil, basil, oregano, salt + pepper.
  3. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil.
  4. Remove the peaches from the balsamic mix and grill the for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill. Reserve any remaining balsamic mix for the vinaigrette.
  5. To the grill, add the chicken and and prosciutto and grill for 5-8 minutes per side or until the chicken is cooked through and the prosciutto crisp. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken and crumble the prosciutto.
  6. In a large salad bowl, combine the arugula, tomatoes and gorgonzola.
  7. Top the salad with grilled peaches, chicken, burrata or mozzarella, and sliced avocado.
  8. Sprinkle the toasted seeds all over the salad.
  9. Serve the salad alongside the balsamic vinaigrette (below).

Balsamic Vinaigrette

  1. Grab any remaining balsamic mix from when you tossed it with the peaches.
  2. Add the olive oil, 1/4 cup balsamic vinegar, basil, mustard, salt and pepper.
  3. Whisk/shake well to emulsify
  4. Taste, and adjust seasonings to your liking. Serve alongside the salad.