Those aren’t marshmallows. As each person came to the table I had to answer the same question. “Why are marshmallows on the salad?” They’re not marshmallows, they’re mozzarella balls! I have to admit though; they do look like marshmallows.
Marshmallows aside, there is a lot of good stuff in this salad. This recipe comes from the blog Half Baked Harvest. She is the queen of salads and bowls, and as salads make a frequent appearance in our home I find myself seeking inspiration from her often.
I wanted to share this one with you because while delicious it’s one of the few that I’ve made changes to. I felt for our family it’s better suited to some simplifications. For the original recipe check out her blog.
Balsamic Peach Basil Chicken Salad with Crispy Prosciutto
Yield: 6 servings
4 ripe peaches, quartered
1/2 cup balsamic vinegar
1 Tbsp honey
2 boneless, skinless chicken breasts (about 1 pound)
3 oz thinly sliced prosciutto
1 Tbsp olive oil
2 Tbsp freshly chopped basil
1 tsp dried oregano
kosher salt and freshly cracked pepper
8 cups baby spinach and romaine
1 cup cherry tomatoes, halved
6 oz fresh mozzarella or burrata cheese, torn (I used mozzarella balls because I already had them on hand)
1/3 cup pepitas (roasted pumpkin seeds)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp fresh chopped basil
2 tsp dijon mustard
kosher salt and freshly ground pepper
- Add peaches to a bowl and toss with balsamic vinegar and honey.
- In a separate bowl add the chicken, olive oil, basil, oregano, salt and pepper.
- Preheat your grill* to medium high and brush the grates with oil.
- Remove the peaches from the balsamic mix and grill for 2-3 minutes or until ight char marks appear, flip and grill another 2-3 minutes. Remove from the grill and reserve any remaining balsamic mix for the vinaigrette.
- To the grill add the chicken and prosciutto to grill for 5-8 minutes per side or until the chicken is cooked through and the prosciutto is crisp. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken and crumble the prosciutto.
- In a large salad bowl, combine the spinach, romaine and tomatoes. Top with grilled peaches, chicken, mozzarella, and pepitos. Serve alongside the balsamic vinaigrette.
Grab any remaining balsamic mix from when you tossed it with the peaches. To that add the olive oil, 1/4 cup balsamic vinegar, basil, mustard, salt and pepper. Taste, and adjust seasonings to your liking.
*Or roast chicken and peaches about 25 minutes on a sheetpan at 400 degrees F. Add prosciutto during the last 5 minutes of cooking.
If you look closely you’ll notice that there are some things in the picture that aren’t listed in the recipe. A few of the changes I made after having taken the picture. I have made the salad since then, but foolishly forgot to take another picture. Besides, I couldn’t miss the opportunity to trick someone else into thinking I put marshmallows in a salad. ☺