Grilled Peach and Prosciutto Chicken Salad

Name: Grilled Peach and Prosciutto Chicken Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, raw; 3 tbsp homemade brine mix; 1 tsp olive oil; 1 tsp Oh My Spice! Lemon Pepper Seasoning; 1/2 tsp sea salt; 1/4 tsp chili powder; 1/4 tsp black pepper; 10 cups arugula; 2 medium peaches, halved and pits removed; 1 cup heirloom tomatoes, wedged or chopped; 1 1/2 oz prosciutto; 1/4 cup roasted, lightly salted pumpkin seeds; Optional: 1/3 cup goat cheese crumbles; 1/4 cup balsamic vinegar; 2 tbsp olive oil; 2 tbsp basil; 1 tbsp honey; 1 tbsp Dijon mustard; 1/2 tsp Oh My Spice! Lemon Pepper Seasoning

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 servings
Calories
346 kcal
Course
Main Course, Salad
Cuisine
American

Grilled Peach and Prosciutto Chicken Salad

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Juicy Grilled Chicken

1 lb chicken breast, raw
3 tbsp homemade brine mix
1 tsp olive oil
1 tsp Oh My Spice! Lemon Pepper Seasoning
1/2 tsp sea salt
1/4 tsp chili powder
1/4 tsp black pepper

Salad

10 cups arugula
2 medium peaches, halved and pits removed (300 grams)
1 cup heirloom tomatoes, wedged or chopped (150 grams)
1 1/2 oz prosciutto torn into pieces
1/4 cup roasted, lightly salted pumpkin seeds (28 grams)
Optional: 1/3 cup goat cheese crumbles

Balsamic Vinaigrette

1/4 cup balsamic vinegar (2 fl oz)
2 tbsp olive oil (1 fl oz)
2 tbsp basil chopped
1 tbsp honey (1/2 fl oz)
1 tbsp Dijon mustard (1/2 fl oz)
1/2 tsp Oh My Spice! Lemon Pepper Seasoning

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Instructions

Prepare the dressing. Whisk together balsamic vinaigrette ingredients. Set aside.
Prepare the chicken. Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water as needed until chicken is submerged. Brine for at least 5 hours or up to 12 hours.
Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breasts until they are even thickness across.
Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.
Grill the chicken. Turn your grill on to medium high-heat (7 or 8 out of 10). Allow it to pre-heat until the temperature reads 400°F. Add chicken breast, grilling 6 minutes on one side before flipping. Grill another 5-6 minutes or until a thermometer in the thickest part of the breast reads 160°F (they will continue cooking to 165° after removing from grill). Set aside to rest at least 5 minutes. Note: Depending on your grill, you may need to turn the flames down to medium heat (5 or 6 out of 10) after flipping - you want to get back up to about 400° without overshooting by much.
Grill the peaches. Turn heat on the grill back up to medium high (7 or 8 out of 10). Brush any chicken debris off the grill grates. Spray peaches with coconut oil, then place on the grill cut side down. Grill for about 3-4 minutes, rotating 90° halfway through to acheive the classic grill marks. Remove and set aside, slicing if desired before serving.
Build the salad. Arrange salad with arugula, tomatoes, sliced peaches, torn prosciutto, grilled chicken, and pumpkin seeds. Top with goat cheese, if desired. Pour vinaigrette over salad just before serving.

Notes

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Nutrition Information

Show Details

Calories 346kcal (17%) Carbohydrates 19g (6%) Protein 33g (66%) Fat 15g (23%) Cholesterol 75mg (25%) Sodium 672mg (28%) Potassium 736mg (21%) Fiber 4g (16%) Sugar 15g (30%)