Gourmet Chicken and Prosciutto Salad with Figs and Pistachios
An elegant Mediterranean salad that combines the tenderness of grilled chicken, the finesse of prosciutto roses, and the sweet sweetness of fresh figs opened like flowers.
🛒 Ingredients
6 servings
- 2 boneless chicken breasts (approximately 300g total)
- 80g thinly sliced prosciutto (cured ham, approximately 6-8 thin slices)
- 4 ripe fresh figs
- 150g mozzarella balls (or 150g crumbled feta cheese)
- 40g unsalted pistachios
- 100g fresh spinach shoots
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Fine salt and black pepper from the mill
- A few sprigs of fresh basil (optional)
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Watch on TikTokDirections
- 1
Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill in a hot grill pan or barbecue for 6-7 minutes on each side, until nicely marked and cooked through. Let rest for 5 minutes before slicing into regular strips.
- 2
Prepare the vinaigrette by whisking together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper. Reserve.
- 3
Take each slice of prosciutto and roll it up on itself in a rose shape: start at one end, roll tightly, and fold the edge under the rose to secure it. Form 6-8 roses of ham.
- 4
Cut the figs into four pieces starting from the top down, so they open like flowers while remaining attached at the base. Gently separate the quarters.
- 5
Lightly toast the pistachios in a hot pan for 2-3 minutes, stirring frequently, to release their aromas. Let cool.
- 6
Arrange the spinach shoots generously in the plates or on a large serving platter. Drizzle with a little vinaigrette.
- 7
Assemble the salad harmoniously with chicken slices, prosciutto roses, and open figs. Distribute mozzarella balls among the elements.
- 8
Sprinkle coarsely chopped toasted pistachios over the top. Pour the remaining vinaigrette in a thin stream, add a few sprigs of basil, and serve immediately.
💡 Chef's Tip
For perfect prosciutto roses, use very thin slices at room temperature – too cold, they tear. If your figs are not fully ripe, pass them 2 minutes in the pan with a drizzle of honey to reveal their caramelized sweetness.
