Preparation time: 10 minutes
Cooking time: 7 minutes
Serves: 4 (main course)

600g chicken tenderloins
1 tbsp olive oil
4 slices prosciutto
150g mixed salad greens
1 avocado, sliced
100g bottled char-grilled capsicum, drained and roughly chopped
1/2 cup chopped shallot
1/3 cup Paul Newman’s Own Light Balsamic Dressing *

1. Place chicken in a medium sized bowl; add olive oil and mix to coat chicken. Set aside. Spray a cast iron grill or barbeque plate with non-stick cooking spray and heat to medium hot. Grill prosciutto until crisp. Drain on absorbent paper. Grill chicken for 2 minutes each side or until cooked. Set aside to cool to room temperature, then cut into bite size pieces.

2. Place salad greens, avocado, capsicum, shallots, and chicken in a large bowl. Add dressing and gently toss to combine. Just before serving, top with broken pieces of prosciutto.

* Paul Newman's Own Balsamic Dressing can be used as well