How do you make a peach and prosciutto salad higher in protein?

Simply increase your grilled chicken portion to 6oz or add a tablespoon of hemp seeds for an extra 5g of plant-based protein.

What is the best way to slice prosciutto for a salad?

Prosciutto is very delicate. It is best to tear it by hand into small, bite-sized "shreds" rather than cutting it with a knife, which can cause the meat to clump together.

Can you make peach and prosciutto salad without a grill?

Yes! You can use a regular non-stick skillet on your stovetop. Just get the pan very hot and sear the peaches for 90 seconds per side without stirring them.

How long does peach salad last in the fridge?

If the ingredients are stored separately, the components stay fresh for up to 3 days. Once mixed with dressing, it should be eaten immediately.

What can you serve with peach salad for a full meal?

Pair this elegant salad with my Garlic Cheesy Breadsticks for a satisfying, bistro-style experience that feels like a full restaurant meal.

Peach and Prosciutto Salad (High Protein & Healthy)

Description

This High Protein Peach and Prosciutto Salad is the ultimate elegant summer lunch. By mastering “The Quick Sear” on fresh peaches and utilizing a “No-Oil” balsamic emulsion, we’ve created a massive 42g protein meal that feels like a gourmet treat. It is the perfect prosciutto arugula salad for weight loss, combining sweet, salty, and peppery flavors in one beautiful bowl!

Ingredients

Scale

1 large Fresh peach, sliced into thick wedges
5 oz Chicken breast, grilled and sliced
1 oz Lean prosciutto, torn into ribbons
2 cups Fresh arugula
1 oz Fresh mozzarella pearls (or goat cheese crumbles)
1 tbsp White balsamic vinegar
1 tsp Dijon mustard
1 tsp Honey
1 tsp Fresh basil, chopped
Pinch Salt and black pepper

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Instructions

The Quick Sear: Lightly spray a grill pan with olive oil and heat over medium-high. Place the peach wedges on the pan and sear for 2 minutes per side until char marks appear. Remove and let cool slightly.
The Dressing: In a small jar, whisk together the white balsamic vinegar, Dijon mustard, honey, and chopped basil. Add a tiny splash of water if needed to reach your desired consistency.
The Base: Place the fresh arugula in a large, wide bowl.
The Protein: Top the greens with the sliced grilled chicken and hand-torn prosciutto ribbons.
The Fruit: Arrange the grilled peach wedges over the salad.
The Cheese: Scatter the mozzarella pearls or goat cheese on top.
The Drizzle: Pour the “No-Oil” balsamic emulsion over the salad just before serving.
Season: Add a final pinch of salt and fresh black pepper.

Notes

Peach Tip: Choose peaches that are “firm-ripe.” If they are too soft, they will fall apart on the grill.
Meal Prep: Store the grilled peaches and dressing in separate small containers. Assemble with the arugula and prosciutto just before eating to keep everything crisp.
Flavor Swap: For a bolder kick, add a few thin slices of red onion.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch
Method: Grilled / Seared
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 385 kcal
Sugar: 14g
Sodium: 680 mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 4g
Protein: 42g
Cholesterol: 110 mg