Name: Winter Pear Salad with Prosciutto Wrapped Chicken
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 cup raw shelled pistachios; 1 tbsp maple syrup; ½ tbsp melted butter (or olive oil); 1 tsp fresh chopped rosemary; salt (to taste); cayenne (optional, to taste); 1.5 lbs boneless skinless chicken breast ((about 3 breasts, 3/4" thick)); 3 oz prosciutto; cooking spray or oil; salt + pepper; ½ shallot (thinly sliced); 1.5 tbsp sherry vinegar; 3 tbsp olive oil; 1 tsp dijon mustard; 1 tsp maple syrup; salt + pepper (to taste); 4 oz mixed greens (roughly torn); 1 pear thinly sliced; 2 oz goat cheese (crumbled)

Jump to Recipe Print Recipe

This Winter Pear Salad with Prosciutto Wrapped Chicken is a nutritious, soul-fueling meal that feels restaurant level fancy. Featuring maple rosemary roasted pistachios, sliced pears, crumbled goat cheese and a simple sherry shallot vinaigrette, this salad is the perfect combination of flavors and textures. Pair it with some prosciutto wrapped chicken to turn this dish into an impressive, filling meal.

Winter Pear Salad with Prosciutto Wrapped Chicken on White Plate with Black Fork

I know salads may not be the first thing you think to make in the winter but I’ve come to realize that they can truly be so comforting and cozy when done right! Especially if they include seasonally-inspired ingredients like pears. This salad may look unassuming but there are several components that really take it to the next level including the homemade, maple rosemary roasted pistachios and sherry shallot vinaigrette. Not to mention, prosciutto wrapped chicken just feels so winter and so luxurious!

Why You’ll Love this Winter Pear Salad with Prosciutto Wrapped Chicken

It’s a nutritious, seasonally inspired salad recipe.
This Winter Pear salad with Prosciutto Wrapped Chicken feels restaurant-level fancy and is sure to impress your holiday guests!
The maple rosemary roasted pistachios add the perfect crunch and flavor to this salad.
It’s gluten free, grain free and refined sugar free.
The prosciutto wrapped chicken is the perfect pairing with this winter pear salad and makes it more filling!
It’s a unique salad recipe for when you’re sick of the usual.

What You Need to Make this Winter Pear Salad with Prosciutto Wrapped Chicken

For the Maple Rosemary Roasted Pistachios:

Raw Shelled Pistachios: Pistachios just scream winter to me and making homemade maple rosemary roasted pistachios takes this salad to the next level!
Maple Syrup: You could also use honey!
Butter: A little bit of melted, unsalted butter. You could use olive oil instead for a dairy free option.
Fresh Rosemary: I’ve only tried this with 1 tsp of fresh chopped rosemary but if you’re in a pinch, try doing about 1/3-1/2 tsp of dried rosemary.
Salt: Kosher salt, to taste.
Cayenne: This is optional but a little extra spice is a fun contrast to the sweet herbiness of the maple and rosemary.

For the Sherry Shallot Vinaigrette:

Shallot: Shallots are similar to onions but have less of that sharp taste, so they’re perfect for adding some flavor but not overpowering the dressing. For this recipe, we only need 1/2 shallot, thinly sliced.
Sherry Vinegar: Made from sherry wine, this vinegar is mild and slightly nutty. If you don’t have this, try replacing it with red wine vinegar.
Salt & Pepper: Adjust these to your taste preference.
Olive Oil: A vinaigrette is not complete without oil – preferably a good quality olive oil.
Dijon Mustard: This helps emulsify the vinaigrette and also adds a little salty flavor.
Maple Syrup: Just a touch to sweeten up the dressing and balance out the acidity.

Winter Pear Salad Ingredients in Wooden Salad Bowl

For the Winter Pear Salad:

Mixed Greens: You can use 4oz of whatever greens you prefer here! I used several different lettuces that I grew myself in my Gardyn. I’ve also made this recipe with arugula and it works just as well!
Pear: 1 sliced (or diced) pear for some winter flare. Fruit just belongs in salad.
Goat Cheese: Crumbled goat cheese adds an element of creaminess to this salad.

For the Prosciutto Wrapped Chicken:

Boneless, Skinless Chicken Breast: My 1.5lb package of chicken yielded 3 breasts that were about 3/4″ thick. If yours are any thicker than that, please beat them down or cut them in half to ensure that they cook in time.
Prosciutto: I used a 3oz package of prosciutto but you can’t go wrong with more…especially if you have more than 3 chicken breasts.
Cooking Spray or Olive Oil: After wrapping the chicken with prosciutto, spray or brush with oil. I typically use the avocado oil spray from Trader Joe’s.
Salt & Pepper: Salt for dry brining the chicken first, then a bit more salt and pepper right before baking.

How To Make this Winter Pear Salad with Prosciutto Wrapped Chicken

Given that there are several components to this recipe, there are quite a few steps but don’t let it intimidate you…it’s really not hard! The first and perhaps most confusing step is dry brining the chicken. Essentially, you just want to heavily salt the chicken breasts on both sides and leave it out at room temperature for the salt to soak in. This will make the chicken more tender and flavorful – it won’t taste overly salty! In fact, by the time you return to the chicken, you’ll most likely notice that the salt isn’t even really visible on the chicken anymore.

Roast the Maple Rosemary Pistachios:

While the chicken is dry brining, preheat oven to 250F and line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, mix together all the Maple Rosemary Pistachio ingredients until coated. Then, spread them out onto the prepared baking sheet and bake for 25-30 minutes. Let cool fully and break apart.

Maple Rosemary Roasted Pistachios on Baking Sheet

Bake the Prosciutto Wrapped Chicken:

Once the pistachios are done roasting, increase the oven temperature to 400F. Wrap prosciutto around chicken breasts, then spray or brush with olive oil and season with a little bit more salt and pepper. The prosciutto may break a little as you’re wrapping it around – don’t stress, it doesn’t need to be perfect! Place chicken in a baking dish (or you can reuse the baking sheet that you roasted the pistachios on). Transfer to the oven and bake for 20 minutes or until the internal temperature reaches 160F. I highly recommend purchasing a meat thermometer! It will finish cooking as it rests.

Prosciutto Wrapped Chicken in Baking Dish

Make the Sherry Shallot Vinaigrette:

While the chicken is in the oven, add the sliced shallots to a small bowl with sherry vinegar, salt & pepper. Stir and let it sit for 15 minutes to remove the sharp onion-y taste. Then, add remaining dressing ingredients and stir or shake until emulsified.

Assemble the Salad:

Finally, add mixed greens to a large salad bowl and pour the sherry shallot vinaigrette over top. Toss to coat. Then, add pears, roasted pistachios and crumbled goat cheese and toss again. Plate with prosciutto wrapped chicken & enjoy!

How Do Leftovers Keep?

Unfortunately, mixed greens are more delicate, so this salad gets a bit soggy when stored in the fridge. To prevent this, you can keep all of the ingredients separate and toss it with the vinaigrette once you’re ready to eat. I would also wait to chop the pear until just before eating, as it will turn brown and get mushy. Another option is to use a more sturdy type of lettuce such as kale.

The prosciutto wrapped chicken, however, keeps well as leftovers in the fridge for several days! I typically just reheat it in the microwave.

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for more Salad Recipes?

Winter Pear Salad with Prosciutto Wrapped Chicken

Servings people

Prep Time 5

Cook Time 50

Total Time 55

Equipment

small bowl
baking sheet
silicone baking mat or parchment paper
baking dish
knife
cutting board
large salad bowl + tongs