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Fresh veggies are accented with a decadent bite of crisp, salty prosciutto in this simple chopped salad. Grilled chicken, fish, steak or hard-boiled eggs make an easy addition of protein for a complete meal. Make your own version by adding or substituting your favorite, in-season veggies.
Makes 4 servings
16-20 ounces chicken breast
4 ounces prosciutto
6 ounce bag baby spinach
1 cup cherry tomatoes, halved
1 cup sugar snap peas, chopped
1 cup English or Persian cucumber, chopped
2 ears corn, kernels sliced off
2 carrots, peeled and chopped
1 red bell pepper, chopped
2/3 cup chopped fresh mozzarella
¼ cup chopped fresh basil
2 TBSP balsamic vinegar
2 TBSP extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly cracked pepper
1. Heat oven to 450 degrees. Line a baking sheet with foil, and lay the prosciutto flat on the baking sheet. Bake for 8-10 minutes until crisp. Set aside to cool.
2. Heat grill to medium. Lay chicken on a cutting board, covered with saran wrap. Pound with a meat mallet to about ½ inch thickness. Toss chicken breast with a small amount of olive oil, salt and pepper and grill 5-6 minutes per side. Let cool on a plate tented with foil.
3. In a large bowl, toss together the spinach, all of the chopped veggies and the mozzarella.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, salt and pepper. Drizzle this over the veggies in the large bowl and gently toss until everything is well coated.
5. Serve portions of salad with grilled chicken and crumbled crispy prosciutto over the top.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.
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