This colourful chicken salad stars salty prosciutto, crisp pears and a deliciously sticky balsamic glaze.
Ingredients
- 6 thin slices prosciutto
- 6 small chicken breast fillets
- 100g baby rocket leaves
- 1 pear, halved, cored, thinly sliced
- 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
- 3 teaspoons balsamic glaze
- 1 tablespoon olive oil
Method
- Step 1Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Wrap 1 slice of prosciutto around 1 chicken breast. Place on prepared tray. Repeat with remaining prosciutto and chicken. Bake for 15 minutes or until the chicken is cooked through and the prosciutto is crisp.
- Step 2Slice the chicken across the grain. Divide the chicken, rocket and pear among serving plates. Top with the hazelnut and drizzle over the balsamic glaze and olive oil. Season with salt and pepper.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1185 kj
Energy
12g
Fat Total
2g
Saturated Fat
2g
Fibre
38g
Protein
6g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Ray
- Image credit: Brett Stevens
- Publication: Australian Good Taste
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