Preparation
time: 25 minutes
Cooking time: 15 minutes
Serves 4 |
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Ingredients
For salad
4 chicken breast halves
1 tbsp olive oil
2 teaspoons lemon juice
1 clove garlic, crushed
4 slices prosciutto
6 oz mixed salad leaves
16 semi-dried tomatoes
1/3 cup pine nuts, toasted
¼ cup fresh basil leaves
For Dressing
¼ cup olive oil
1 tbsp balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Directions
1.
Marinate chicken with oil, juice and garlic for 20 minutes.
Grill or broil for 10 minutes, then thinly slice on the diagonal.
Dry-fry the prosciutto in a large skillet until it is crispy
and break into large pieces. |
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| 2.
To make the dressing, place all the ingredients in a jar and
shake well. |
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| 3.
Place the salad leaves on 4 plates and arrange the chicken,
tomatoes, pine nuts, basil and prosciutto on top. Drizzle with
dressing. |
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