Grilled Chicken and Fennel Italian Salad

Makes 4 servings


Grilling season is here! Try out this simple, flavorful salad for a quick weeknight salad. Fire up the grill and enjoy the mild evenings of the early summer.  Don’t know what to do with the remaining olives and prosciutto? The following night or on an evening when you’re strapped for time, make a quick charcuterie board and add some crackers, cheese and grapes with a glass of wine for a stress-free dinner al fresco!


1 cup pearl onions, peeled

Wooden bamboo skewers, soaked in water for 20 minutes

1 large fennel, trimmed and quartered

4 (6-ounce) chicken breasts

3/4 teaspoon sea salt, divided

1/2 teaspoon ground fennel seed

1/2 teaspoon ground nutmeg

3/4 teaspoon ground black pepper, divided

1/4 cup white wine vinegar

1/2 teaspoon raw honey

1/2 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

4 cups baby arugula

8 ounces fresh mozzarella, torn

1/2 cup green olives, such as Castelvetranos, pitted and halved

2 tablespoons chopped fresh mint

Crispy prosciutto, garnish, recipe follows


Preheat the grill to 400°. Thread the pearl onions with two 1 12-inch or 2 8-inch wooden bamboo skewers.  Spray the fennel and onions with avocado oil spray and sprinkle evenly with 1/4 teaspoon each salt and pepper. Set aside


Sprinkle chicken breasts evenly with 1/4 teaspoon each salt and pepper and ground fennel seed and nutmeg. Grill chicken and fennel for 5 minutes per side and onions for about 4 minutes per side until softened. Remove from the grill onto a cutting board.


In a small bowl whisk together white wine vinegar, honey, mustard, remaining 1/4 each teaspoon each salt and pepper until combined. Slowly whisk in olive oil until combined.


Slice chicken and fennel and place into a large bowl with the onions, arugula, mozzarella, olive, and mint, tossing to combine. Divide among 4 plates and top with crispy prosciutto; drizzle with white wine vinaigrette and serve immediately.



Easy Crispy Prosciutto


Heat a cast-iron pan over medium heat. Spray with avocado oil spray. Place a slice of prosciutto flat into the pan and let cook for about 2 minutes per side until the prosciutto begins to become crispy. Remove from the pan onto a plate lined with a paper towel and allow to cool completely. Once it cools, it will become crispy.