Warm Chicken & Prosciutto Salad

Instructions

1.Preheat oven to 175 degrees Celsius and then prepare the chicken. Rub the chicken breasts with olive oil and then season with salt, pepper and rosemary. Place on a baking tray skin side up and roast for 40 – 45 minutes or until chicken is cooked through. During the last 10 minutes of cooking, add the prosciutto slices to they tray (ensure they are laid out flat) and allow the prosciutto to brown and crisp up.

2.While the chicken is cooking, prepare the dressing. Combine all ingredients except the chives in a food processor and blitz until smooth. Stir through the chives and refrigerate until ready to use.

3.Allow the chicken to cool slightly and then discard the skin and bone and shred the meat with your hands. Toss the warm chicken meat in just enough dressing to cover.

4.Combine the baby spinach and sliced pears in a large bowl and dress with blue cheese dressing. Arrange the dressed leaves on your plate, top with the chicken and then the candied walnuts, followed by two slices of the crispy prosciutto per plate.

5.Allow the chicken to cool slightly and then discard the skin and bone and shred the meat with your hands. Toss the warm chicken meat in just enough dressing to cover.