Go Back
A vibrant salad with grilled peaches, sliced chicken, prosciutto ribbons, and mozzarella pearls on baby arugula.
Print Recipe

High Protein Peach and Prosciutto Salad

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 2 servings
Calories: 485kcal

Ingredients

  • 2 large fresh peaches, pitted and sliced
  • 6 oz grilled chicken breast, sliced
  • 4 slices (2 oz) Prosciutto di Parma
  • 4 oz fresh mozzarella pearls, drained
  • 4 cups baby arugula
  • 1/4 cup shelled pistachios, toasted
  • 2 tablespoons balsamic glaze
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cracked black pepper

Instructions

  • Preheat a grill pan or outdoor grill to medium-high heat.
  • Lightly brush peach slices with olive oil and grill for 2 minutes per side until char marks appear and fruit slightly softens.
  • In a large mixing bowl, toss baby arugula with remaining olive oil, sea salt, and black pepper until evenly coated.
  • Divide the seasoned arugula between two serving plates as a base.
  • Arrange the grilled peach slices, sliced chicken breast, and mozzarella pearls on top of the greens.
  • Tear the prosciutto slices into thin ribbons and distribute them evenly throughout the salad.
  • Garnish both servings with toasted pistachios for texture.
  • Drizzle the balsamic glaze in a cross-hatch pattern over the assembled salads and serve immediately.