Is spring finally here yet? It has been so cold in Nebraska…I mean it honestly snowed and we are almost through April. Really?? This weekend we are finally going to get some warmer weather and I am so excited to finally get outside. I’m most looking forward to riding my bike again.
Last weekend Joe and I went indoor rock climbing at Lifetime Fitness. It was a lot bigger than I had thought it was going to be. We both bet during March madness and let’s just say that Joe’s bracket beat mine. So my payment was to plan a date. We’ve been talking about rock climbing for a while and decided to try it out. I definitely dominated! Then we headed to 7M Grill for a nice dinner. They have this chocolate mousse that is made with five different kinds of chocolate. It is beyond delicious. I feel like I’ve talked about this before…
Their soup that day was a crab and tomato bisque. Very good but could have used a little more crab. For my meal I had a New York strip with a peppercorn sauce and scalloped potatoes. Joe had the burger and fries. Everything was really good. The dessert was the best part though.
Now onto more Paleo-related food. This salad was inspired from one I saw in a Hy-Vee cooking magazine. I have been in the mood for fresh foods and this salad was just that. Fresh, light and healthy. The combination of the juicy peaches, salty prosciutto and crunchy walnuts was delicious. Grilled chicken makes this a well-rounded meal.
Chicken Salad with Prosciutto, Caramelized Peaches & Zucchini
|Prep time||30 minutes|
|Meal type||Main Dish, Salad|
- 1/2 or 1lb chicken breasts (seasoned with salt and pepper)
- 1/3 cup + 1 tsp olive oil (divided)
- 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 4oz prosciutto (chopped)
- 1 tablespoon grass-fed butter
- 16oz fresh or frozen (thawed) peaches (sliced)
- 1 Small zucchini (peeled into thin strips)
- 1/4 cup walnuts (chopped)
- 2 cups spring mix or baby spinach
- Salt and pepper
|Heat grill over medium-high heat. Grill chicken breasts until cooked through (about 10-15 minutes). Set aside to cool and slice.|
|Make dressing by whisking 1/3 cup olive oil, lemon juice, mustard, garlic, salt & pepper. Set aside.|
|Heat remaining oil in in a medium skillet over medium-high heat. Add prosciutto and cook about 4-5 minutes (stirring constantly) until crispy. Transfer to a paper towel-lined plate.|
|Melt butter in the same skillet over medium-high heat. Add peaches and cook, stirring occasionally, until peaches are golden brown. Remove from heat and keep warm.|
|To build salad, layer spring greens or spinach, add shaved zucchini, prosciutto, peaches, grilled chicken and walnuts. Drizzle with dressing. Dig in!|