halfbakedharvest4.4
Balsamic Peach Basil Chicken Salad with Crispy Prosciutto.
SO HEY! Meet your new favorite late-summer salad!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Add the peaches to a bowl and toss with the balsamic vinegar and honey.
honey1 tablespoon
2
Add the chicken to a separate bowl and toss with the olive oil, basil, oregano, salt + pepper.
olive oil1 tablespooncup olive oil1/4
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 to 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. Top the salad with grilled peaches, chicken, burrata or mozzarella, and sliced avocado. Sprinkle the toasted seeds all over the salad. Serve the salad alongside the balsamic vinaigrette (below).
avocado (sliced)1
7
Balsamic Vinaigrette
8
Grab any remaining balsamic mix from when you tossed it with the peaches. To that, add the olive oil, 1/4 cup balsamic vinegar, basil, mustard, salt and pepper. Taste, and adjust seasonings to your liking. Serve alongside the salad.
olive oil1 tablespooncup olive oil1/4cup balsamic vinegar1/4
Nutrition Facts
calories
665 kcal
fat Content
62 g
serving Size
1 serving
fiber Content
8 g
sugar Content
26 g
sodium Content
726 mg
protein Content
73 g
cholesterol Content
214 mg
carbohydrate Content
37 g
saturated Fat Content
19 g
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