I. Get. So. Many. Cooking. Magazines. Some (like my own husband) might say “how many is too many, Katie?” and my answer will forever and always be: “No such thing as TOO MANY, my friends!” And I mean that. It’s one of the highlights of my life – getting those magazines in the mail. (TBH: getting mail, in general, brings me happiness – but I digress) I could look through recipes all day, e’ryday. So, when I came across this recipe in Cook’s Country and I legit DROOLED….I knew I needed to recreate it. I added a few “can’t-miss” ingredients we love and paired the entire meal with a very cold Rose. I’m not kidding when I say THIS has been my favorite meal I’ve made to date. It’s perfect for a scorching hot day, it’s so light but so filling. It’s also fancy enough for a dinner party but quick enough for a throw together meal after a long day!

The Ingredients List:

• 4 boneless, skinless chicken breasts
• 6 slices prosciutto
• 5 cups baby arugula
• 2 cups cantaloupe, diced
• 1/2 English cucumber
• 4 oz feta cheese
• 1/2 cup pecans, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh mint
• olive oil
• salt & pepper

Live Cooking Demo

The Cocktail

JOLO Pink

Final Say:

This is, hands down the MOST delicious dish I’ve made in a long while (sorry other recipes on this site) but it’s TRUE. It had everything I wanted in a quick and easy but fantastic meal – salty prosciutto, sweet cantaloupe, peppery arugula, tart vinaigrette….and don’t forget the ice cold rose, PERFECTION. I made this recipe for two but you’re going to love it so much that you’ll be making it for an entire dinner party! If you wanted to add some goat cheese to the chicken, that would be yum! Speaking of additions, I added pecans (yeah, I said pea-cahn not pee-can) and red onion to the salad. 10/10!