Winter Pear Salad with Prosciutto Wrapped Chicken
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.
Equipment
- small bowl
- baking sheet
- silicone baking mat or parchment paper
- baking dish
- large salad bowl + tongs
Ingredients
For the Maple Rosemary Roasted Pistachios:
- 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
For the Prosciutto Wrapped Chicken:
- 1.5 lbs boneless skinless chicken breast (about 3 breasts, 3/4" thick)
- 3 oz prosciutto
- cooking spray or oil
- salt + pepper
For the Sherry Shallot Vinaigrette:
- 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
For the Winter Pear Salad:
- 4 oz mixed greens roughly torn
- 1 pear thinly sliced
- 2 oz goat cheese crumbled
Instructions
- Start by heavily salting your chicken breasts on both side & leaving out at room temperature. This is a quick dry brine to make the chicken more tender.
- 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.
- Increase 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. 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 - it will finish cooking as it rests.
- Meanwhile, add shallots to a small bowl with sherry vinegar, salt & pepper. Stir. Let it sit for 15 minutes to remove the sharp onion-y taste.Then, add remaining dressing ingredients and stir or shake until emulsified.
- 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!