It’s getting warmer in Texas and this dish just screams summer to me. Juicy grilled peaches, crispy prosciutto, and pesto-marinated chicken over greens tossed in balsamic vinaigrette. It’s great for a warm evening when you want something fresh and light, and still doable on a weeknight. You can make a few things ahead to save some time on the day of as well. I first created this salad back when I lived in Denver and it’s something I still love every single time I make it. This dinner is fresh, flavorful, and perfect for dinner on the patio (with a glass of wine of course). Apologies for the delay in this week’s recipe as well, I was on a much needed vacation! I hope you enjoy this dinner!
Ingredients
Pesto:
This is one of the components you can make ahead of time. Store in an airtight jar in the fridge. I think homemade tastes much better so I recommend making this fresh, but in a pinch, store-bought is fine.
- 1/2 cup toasted pine nuts
- 2 tbsp fresh lemon juice
- 1 garlic clove
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly grated parmesan
Balsamic Vinaigrette
This is another component you can prep ahead of time. You can also substitute with store-bought dressing, but it comes together super quickly and nothing beats fresh!
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
Chicken
- 2 chicken breasts
- 4 tbsp pesto
- Olive oil, for marinating
- Salt and pepper
Salad
- 4-6 cups leafy greens (I use spring mix)
- 2 peaches, sliced
- 1/4 cup sliced fresh mozzarella pearls
- 1/4 cups sliced cherry tomatoes
- 4 slices prosciutto
- 3-4 tbsp chopped walnuts
Instructions
Start by toasting the pine nuts in a dry skillet over medium heat until golden, stirring frequently to avoid burning. I prefer to use a food processor, but if yours also breaks right before using it, an immersion blender works well too! Combine the toasted pine nuts with garlic, lemon juice, salt, and pepper. Blend until roughly smooth. Add the basil and blend again until combined. Slowly drizzle in the olive oil until the pesto reaches your desired texture. Finish by blending in the Parmesan cheese.
Place the chicken in a shallow dish or resealable bag and coat with a few spoonfuls of the pesto, a drizzle of olive oil, and a light seasoning of salt and pepper. Let it marinate in the refrigerator for at least 30 minutes (up to 8 hours if you make the pesto ahead of time).
Preheat the oven to 400°F and line a baking sheet with parchment. While the oven preheats, whisk together the vinaigrette ingredients. I like to use a mason jar and shake the dressing together, it is quick and easy. Next, prepare the salad ingredients by slicing the peaches, and dicing the cherry tomatoes and mozzarella. Lay the prosciutto slices on the parchment-lined baking sheet and bake until crisp, about 10-12 minutes, flipping halfway through.
While the prosciutto bakes, heat a lightly oiled cast iron grill pan over medium-high heat. If you don’t have a cast iron grill pan, a regular grill, blackstone, or regular cast iron works too.
Grill the chicken until browned on both sides and cooked through, about 5-6 minutes per side, until the internal temp reaches 165°F. I am a huge advocate for using a meat thermometer, especially for those of us scared of salmonella. This helps ensure the chicken is fully cooked but still juicy every single time. Grill the peach slices until slightly charred and softened. Once the chicken is cooked, transfer it to a cutting board and top with a bit of pesto butter (just mix some softened butter with pesto). Let it rest for a few minutes.
While the chicken rests, toss the greens with the vinaigrette. I like to assemble the rest of the salad on the plate so the toppings don’t sink to the bottom. Top the salad with with grilled peaches, tomato and mozzarella pieces, crumbled crispy prosciutto, and walnuts. Slice the chicken and serve it on top or alongside the salad with an extra spoonful of pesto. Serve and enjoy!!
I loved this dinner, it was super light and satisfying. If you’d like to pair with a wine, I recommend a crisp and refreshing Albariño. I hope you love this as much as I do! Let me know if you try it. Thanks for reading!
Come in, stay a while.
The Sunday Spoon 
Leave a comment