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Home / Blog / Prosciutto Wrapped Chicken Salad With Pesto Vinaigrette

Prosciutto Wrapped Chicken Salad With Pesto Vinaigrette

Jul 28, 2014 · 5 Comments

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I hope everyone who’s signed up for my newsletter enjoyed the Blueberry Ice Cream recipe I sent out last week! If you aren’t signed up yet, you can easily do so by clicking here, or just by entering your email address on the top right of this page. My newsletter goes out weekly(ish), is totally free, and includes recipes and tips you’ll only ever see if you’re signed up!

The Prosciutto Wrapped Pesto Chicken I made the other day is soooo good, I knew I needed to make another recipe using it. This salad is perfect for summer, and makes you look totally fancy, even though it takes just minutes of prep time!

I love the peppery flavor of arugula with this pesto vinaigrette, but if you aren’t an arugula fan, feel free to use any type of greens that you like! As with all of my recipes, there are no rules, use what you have on hand, have fun, and nourish your body. Happy cooking!

Prosciutto Wrapped Chicken Salad With Pesto Vinaigrette

Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Servings 4

Equipment

  • Oven

Ingredients
  

Salad

  • 10 cups arugula (or any type of greens that you like)
  • 1 nectarine, sliced thin

Chicken

  • 1 pound boneless, skinless chicken thighs, cut into 2" pieces (or breasts)
  • 1 8 ounce package of sliced prosciutto

Dressing

  • 2 1/2 cups packed basil leaves
  • 3-4 cloves cloves
  • 3/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Preheat your oven to 350 degrees.
  • Take one piece of prosciutto and place a piece of the chicken on top. Wrap the prosciutto around the chicken. Place on a rimmed baking sheet. Continue wrapping the remaining prosciutto and chicken, until gone.
  • Bake for 15-20 minutes or until the chicken is cooked through.
  • While the chicken is baking, let's make the quick pesto vinaigrette! Add all of the ingredients in a food processor (or blender) and pulse until well combined.
  • Place the arugula in a large bowl, and toss with the dressing. Add the sliced nectarines and top with the prosciutto chicken - enjoy!
Tried this recipe?Let us know how it was!

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Blog, Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Salads, Whole30 autoimmune protocol, clean eating, dairy free, gluten free, grain free, healthy, Paleo, Paleo Diet

Reader Interactions

Comments

  1. Slightly Lost Girl says

    July 29, 2014 at 5:20 pm

    Yummy as always….I love your bacon sub idea by the way! Will try it soon 🙂

    Reply
    • livinglovingpaleo says

      July 29, 2014 at 9:22 pm

      Thanks, Mika!! 🙂

      Reply
  2. Chelsea says

    August 2, 2014 at 8:08 am

    This looks so perfect for summer! I love prosciutto wrapped chicken. Peaches or nectarines themselves are also yummy wrapped in prosciutto and grilled!

    Reply
    • livinglovingpaleo says

      August 11, 2014 at 4:50 pm

      Thanks, Chelsea! Peaches and nectarines sound SO good with prosciutto! Definitely trying that 🙂

      Reply

Trackbacks

  1. 101 Paleo Stone Fruit Recipes - Rubies & Radishes says:
    July 19, 2016 at 6:02 am

    […] Prosciutto Wrapped Chicken Salad With Pesto Vinaigrette from Living Loving Paleo (pictured) […]

    Reply

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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