Whole30 Day 16: Prosciutto Wrapped Peach Salad

Ingredients:

• 2-3 peaches, sliced
• about 8 slices of prosciutto, cut in half, lengthwise
• pistachios
• salad greens
• lemony dijon dressing

Directions:

1. wrap 1/2 slices of prosciutto around each peach slice
2. grill wrapped peaches until prosciutto is crispy
3. place peaches on top of salad greens and sprinkle generously with pistachios
4. drizzle dressing over salad

Salad Dressing - in a small jar mix together all ingredients and shake until well blended

• evoo
• apple cider vinegar
• dijon mustard
• lemon juice 

Baked Chicken

Photo: Joseph De Leo

So yum!  This is Haylie Duff's Baked Chicken! It's from People Magazine, November 3, 2013.  If you can tolerate dairy and like goat cheese, try her recipe.  I made mine without the goat cheese.  Also, I didn't make the shallot cream sauce because I didn't have shallots but if I did, I would use 1/2 cup water and 1 cup bone broth.  Next time...

Ingredients:

• 6-10 organic, free-range chicken legs or thighs (or 4 boneless breasts), skinned - we use Rosie Organic Chicken we find at Sprouts.
• sea salt
• 1 tbsp fresh thyme, chopped
• 4oz package prosciutto, cut slices in 1/2 lengthwise

Directions:

1. Preheat oven to 350˚F.
2. Season chicken pieces with salt and thyme.
3. Wrap prosciutto slices evenly around chicken.
4. Bake in a lightly greased baking dish for about 20-30 min (depending on the size of your pieces) or until a meat thermometer inserted into the thickest part registers 165˚ and juices run clear.

While you're checking out Haylie's recipe, check out her blog, The Real Girl's Kitchen - so great!!