Lemon and Herb Chicken With Peach and Prosciutto Salad

6
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From Australian Diabetic Living a complete meal. Times are estimated but DO NOT inlude marinating time (2-4 hours). The recipe called for baby beetroot and chard leaves mix but a salad mix of leaves can be used. You could also replace the chicken with a firm white fish."

Original recipe yields 6 servings
OK
  • CHICKEN
  • PEACH & PROSCIUTTO SALAD

Nutritional

  • Serving Size: 1 (469.8 g)
  • Calories 374.2
  • Total Fat - 8.2 g
  • Saturated Fat - 2 g
  • Cholesterol - 123.9 mg
  • Sodium - 265.6 mg
  • Total Carbohydrate - 27.6 g
  • Dietary Fiber - 5.1 g
  • Sugars - 20.6 g
  • Protein - 48.2 g
  • Calcium - 59.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 39.5 mg
  • Thiamin - 0.3 mg

Step 1

Put the chicken fillets in a shallow glass or ceramic dish.

Step 2

Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.

Step 3

Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.

Step 4

Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.

Step 5

Spray barbecue plate or barbecue grill with cooking spray and preheat to medium or use an indoor grill on your stove top.

Step 6

Drain chicken fillets from the marinade, reserving marinade.

Step 7

Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).

Step 8

Divide the chicken between plates.

Step 9

Drizzle dressing over salad and toss and then serve with the chicken.

Tips & Variations


No special items needed.

Related

ForeverMama

What a nice refreshing salad. Marinated the chicken for about 1.5 hours and the flavors permeated well. The peaches, bocconcini, and prosciutto partnered with the chicken and greens, made it all taste yum! Went dandy with the dressing and also balsamic store-bought that hubs decided to use. Thank you, Pat, for sharing. Made it for FYC.

review by:
(1 Sep 2021)