PROSCIUTTO-CHICKEN-MELON SPINACH SALAD

When one of my lovely girlfriends visited me awhile back, I made this salad for lunch. It’s quite easy, and the combination of cantaloupe, avocado, prosciutto, and pine nuts is amazing. Gone, gone, gone!

6 cups baby spinach

1 lb grilled chicken tenderloins, sliced thin and chilled

4 cups diced cantaloupe

2 avocados, diced

4 oz prosciutto, chopped

1/4 cup diced red onion (optional)

2 oz pine nuts

Dressing suggestion: Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette (yes, I’m recommending it again)

1) Prepare each salad as follows: spread spinach on plate and top with chicken, cantaloupe, avocado, prosciutto, red onion, and pine nuts; serve with dressing of your choice

Now wasn’t that easy?

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 07/05/12–the one that disappeared into a black hole (which is the reason WordPress and I met up).

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