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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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About Author


Hello, I am Susan and creator of mylovingoven.com. I live in the beautiful state of New Hampshire. I love to cook and all that it entails, including finding that perfect recipe, gathering the ingredients, then adding my personal flare. I have many passions and cooking is one of them. I also enjoy hiking, biking, trail running and travel but most of all spending time with my family and friends in that all time favorite place to gather, the kitchen. Preparing food for the ones I love is pure joy!


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