Ingredients
Method
- Slice 4 chicken breasts lengthwise, creating two pieces per breast. Transfer to a large bowl and season with 1 batch Italian dressing and 2 tsp salt. Toss to coat and set aside for 15-30 minutes at room temperature, or up to 12 hours in the fridge.
- Cut 3 peaches and 3 tomatoes into bite-sized wedges. Transfer tomato wedges to a medium bowl and cover with 2 tbsp white wine vinegar, 2 tbsp olive oil and 1 tsp salt. Toss to coat and set aside. Meanwhile, on the cutting board, drizzle the peach wedges in a bit of olive oil and a pinch of salt. Lightly toss to coat and set aside.
- Heat a seasoned grill to 400°F. Once hot, add peaches and chicken. We want the peaches to retain their shape, so try not to over cook them. Look for light grill marks on each side, then place them back on the cutting board to cool while the chicken finishes. Cook the chicken for 5-8 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 160-165°F. Let rest on the cutting board with the peaches while you assemble the salad.
- Add the cooled peaches to the tomatoes and their juices. Give it a nice toss, then assemble on a large serving platter starting with 200g stracciatella, followed by the tomatoes, peaches and all the juices. Top with prosciutto slices, fresh basil and grilled chicken.
Notes
To season your grill, lightly coat the grates in neutral oil using paper towel and tongs.
Get my Italian Dressing recipe here.