Fried Prosciutto Salad with Chicken, Blue-Veined Gorgonzola & Avocado

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Fried Prosciutto Salad with Chicken, Blue-Veined Gorgonzola & Avocado!

Did you know that when you fry up prosciutto, it becomes a perfect, thin, crispy topper? This time it will be topping a salad of fresh mixed spring greens, and sided with chicken, blue-veined gorgonzola cheese, and avocado!

This salad is a re-creation of one I recently ordered from the Marriott Airport Hotel in Montreal, Quebec. I’m not sure if it is exactly the same, as I was pretty excited that moment to be leaving for Punta Cana in the Dominican Republic with my husband the very next morning. Hence the reason for ordering a salad in the first place, but this one really did make quite an impression.

I suggest using a mild tasting dressing to go on this salad, as the cheese is pretty tangy in itself. My particular choice was white balsamic vinaigrette. Hope you enjoy it as much as I did!

This is an easy salad to make and fancy enough for entertaining!

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Ingredients: Makes 2 large dinner salads.

  1. 2 thinly sliced boneless chicken breasts
  2. 1 tablespoon vegetable oil
  3. pinch each of salt & pepper
  4. pinch of poultry seasoning
  5. 1/2 sliced avocado
  6. 1 package of prosciutto (3 oz. or 85 grams)
  7. 1-2 oz. Gorgonzola cheese (56 grams)
  8. 4 cups spring mix greens (145 grams)
  9. white balsamic vinaigrette 2 tablespoons for each serving (14 grams)

Putting it together:

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  • brush each chicken breast with vegetable oil and season with salt, pepper and poultry seasoning.
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  • grill, or broil chicken until cooked. *This chicken was cooked on an indoor grill/panini maker for about 15 minutes)
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  • while the chicken is cooking, carefully separate the prosciutto by slice.
  • fry the prosciutto on medium heat on a griddle or large frying pan.
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  • when the prosciutto is crisp, place it on a plate covered with a paper towel
  • remove chicken from heat when it is thoroughly cooked and allow it to rest for 5 minutes.
  • slice the chicken into strips
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  • slice cheese into thin strips or crumble into small pieces.
  • slice avocado into thin strips
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  • place 2 cups of salad greens on each plate
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  • place the sliced cheese, chicken and avocado around the salad greens
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  • top the salad with the crispy prosciutto
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  • drizzle with your favorite salad dressing
  • Enjoy!

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