Chicken Salad with Prosciutto, Caramelized Peaches & Zucchini



  • 1/2 or 1lb chicken breasts (seasoned with salt and pepper)
  • 1/3 cup + 1 tsp olive oil (divided)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic (minced)
  • 4oz prosciutto (chopped)
  • 1 tablespoon grass-fed butter
  • 16oz fresh or frozen (thawed) peaches (sliced)
  • 1 small zucchini (peeled into thin strips)
  • 1/4 cup walnuts (chopped), 2 cups spring mix or baby spinach, Salt and pepper


  1. Heat grill over medium-high heat. Grill chicken breasts until cooked through (about 10-15 minutes). Set aside to cool and slice.
  2. Make dressing by whisking 1/3 cup olive oil, lemon juice, mustard, garlic, salt & pepper. Set aside.
  3. Heat remaining oil in in a medium skillet over medium-high heat. Add prosciutto and cook about 4-5 minutes (stirring constantly) until crispy. Transfer to a paper towel-lined plate.
  4. Melt butter in the same skillet over medium-high heat. Add peaches and cook, stirring occasionally, until peaches are golden brown. Remove from heat and keep warm.
  5. To build salad, layer spring greens or spinach, add shaved zucchini, prosciutto, peaches, grilled chicken and walnuts. Drizzle with dressing. Dig in!

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