Pan-Seared Chicken Breast Salad with Crispy Prosciutto & Goat Cheese

Instructions

1. 1

   Place each breast on a cutting board. Using a sharp knife, butterfly by slicing horizontally through the thickest part, opening it like a book — do not cut all the way through. Cover with plastic wrap and pound to an even ½-inch thickness using a meat mallet or heavy pan. This ensures even cooking and a more tender result.

2. 2

   Pat both breasts completely dry with paper towel. This is critical for a good sear.

3. 3

   Combine paprika, garlic powder, Italian seasoning, pepper, and salt. Coat both sides of each breast evenly. Let rest at room temperature for 10 minutes.

4. 4

   Place sliced shallot rings in a small bowl, pour over 1 tbsp balsamic vinegar, and toss. Let sit for at least 10 minutes while you cook. They'll soften, mellow, and pick up a subtle sweetness that ties into the dressing.

5. 5

   Heat a heavy skillet (cast iron ideal) over medium heat. No added oil — lay prosciutto slices flat directly in the dry pan. Let them render slowly for 2–3 minutes.

6. 6

   Flip the slices and render for 2–3 more minutes. The fat will release and the slices will tighten and crisp. Transfer to paper towel to drain. Once cool, break into shards. Do not discard the rendered fat in the pan.

7. 7

   Increase heat to medium-high. The prosciutto fat remaining in the pan is your cooking medium — add 1 tbsp olive oil on top of it. Once shimmering, lay in the chicken breasts. Press lightly for the first 30 seconds to ensure full contact with the pan. Sear for 5 minutes without moving.

8. 8

   Flip and sear for 5 more minutes without moving. Internal temperature should reach 74°C (165°F).

9. 9

   Transfer chicken to a cutting board and rest for a full 5 minutes tented loosely with foil. Cutting early will bleed the juices directly onto your salad. The carry-over heat will also finish the cook safely.

10. 10

    Divide mixed greens between two plates. Drain the balsamic-macerated shallots and scatter over the greens.

11. 11

    Slice rested chicken crosswise on a slight bias into strips. Fan over the salad. Top with prosciutto shards and crumbled goat cheese.

12. 12

    Drizzle with strawberry balsamic vinaigrette and serve immediately.