YOUR SOLIN GENERATED RECIPE
Zesty Spinach Salad with Crispy Prosciutto
Pan-seared chicken and salty prosciutto crisped to perfection atop a bed of fresh spinach with a vibrant lemon-herb vinaigrette.
INGREDIENTS
4 oz Chicken breast
2 oz Prosciutto
2 cup Baby spinach
0.5 cup Cherry tomatoes
2 tbsp Red onion
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 tsp Lemon zest
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Dijon mustard
PREPARATION
Place a non-stick skillet over medium-high heat and add the torn prosciutto pieces.
Cook the prosciutto until it becomes shatteringly crisp, then remove it from the pan and set aside on a paper towel.
Season the chicken breast strips with sea salt and black pepper.
In the same skillet, add a small portion of the olive oil and sear the chicken until golden brown and fully cooked through.
Whisk the remaining olive oil, lemon juice, lemon zest, and Dijon mustard in a small bowl until the dressing is emulsified.
Combine baby spinach, halved cherry tomatoes, and sliced red onion in a large bowl, then toss thoroughly with the zesty dressing.
Top the salad with the warm seared chicken and the crispy prosciutto shards before serving immediately.