Proscuitto & Melon Salad

Prosciutto & Melon Salad

I mean, if this isn't HE most indulgent summer salad, then I don't know what is! Sweet melon, salty prosciutto two ways, creamy mozzarella, spicy arugula, fragrant basil, and a juicy salt & pepper chicken. Chef's Kiss!
Servings 2


  • 2 cups arugula
  • 2 cups romaine
  • 4 slices proscuitto
  • 8 small mozerella balls
  • 6 small canteloupe balls
  • 6 small honeydew balls
  • 2 chicken breasts cooked and sliced
  • fresh basil to garnish
  • everyday dressing


  • If you don't already have some cooked chicken on hand, do that. I like to generously salt and pepper mine and bake in the oven.
  • Next, let's crisp up that prosciutto. Add two slices to a foil-lined pan and cook at 375 for 12-15 minutes. They should be dark and crispy!
  • While the prosciutto is cooking, prep your other salad components: lay the arugula and chopped romaine onto a big platter. Using a melon baller, create scoop your six balls of each melon, and cut a few mozzarella balls in half.
  • Proscuitto should be crisped up, and now here is the fun part! The salad layering: on top of the greens, start placing the melon balls, mozzarella, crispy prosciutto, raw prosciutto, and basil. Top with the chicken and give it a good amount of dressing. Garnish with some more basil, and it's ITALY ON A PLATE!
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