Let’s make the best of what remains of peach season, shall we? This is my second grilled peach recipe this season, because honestly, who can resist a caramelized, grilled-to-perfection peach? Not me. That other recipe was a yummy flatbread…get the recipe here.
You guys know that I love a good salad with my weekly meal prep, so I had to throw together this Grilled Peach Prosciutto Chicken Salad with some beautiful baby heirloom tomatoes and an herby balsamic vinaigrette. Throw in some goat cheese if you’re feeling the creaminess. I didn’t include that in the nutrition info since I’m mostly dairy free now…but it’s an easy add on My Fitness Pal if you’re tracking macros. Anyway, I put it all on top of a bed of fresh arugula and baby chard. Give it a try! 
Grilled Peach and Prosciutto Chicken Salad
Ingredients
- 1 lb raw chicken tenderloins
- 10 cups arugula (I added in a baby chard mix too)
- 2 medium peaches, halved and pits removed (300 grams)
- 1 cup baby heirloom tomatoes, halved (150 grams)
- 1 1/2 oz prosciutto torn into pieces
- 1/4 cup toasted pumpkin seeds
- 1 tsp olive oil
- 1 tsp Montreal Steak Seasoning
- Optional: 1/3 cup goat cheese crumbles
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 2 tbsp basil chopped
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
Instructions
Whisk together balsamic vinaigrette ingredients. Set aside.
Heat a grill to high heat. Brush peaches with olive oil then place on the grill cut side down. Grill for about 5 minutes or until peaches develop grill marks. Flip peaches and move to indirect heat for another 5-10 minutes or until softened to desired texture. Remove from grill and slice.
Season chicken tenderloins with Montreal steak seasoning and grill for 7-10 minutes or until cooked through.
Arrange salad with arugula, tomatoes, sliced peaches, torn prosciutto, grilled chicken, and pumpkin seeds. Top with goat cheese, if desired. Pour vinaigrette over salad just before serving.
