CHICKEN PROSCIUTTO SALAD WITH KIWI FRUIT

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2 4-5 oz. chicken breast fillets

2 large nectarines peeled and chopped

4 large kiwi fruit peled and chopped

4 oz. Feta cheese cubed

1 small red onion finely chopped

6 slices prosciutto

severalwashed butter lettuce leaves, apt with paper towel

DRESSING:

7 oz. plain yogurt

� cup fresh lemon juice

1 tbsp. prepared mustard

1 tsp. Maille Dijon mustard

1 clove garlic crushed

salt and papper to taste

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Preheat the barbecue or oven; brush the chicken breasts with a little olive oil and grill both sides until just cooked. Do not over cook. Cool, and slice thinly. Grill the prosciutto slices until crisp. Cool and crumble into small pieces. Combine the salad dressing ingredients, whisk well. Select a large bowl, place in the sliced chicken, peaches, kiwi, feta and onion and toss gently. Place the lettuce leaves on 3-4 chilled plates. Put on the salad, drizzle on the dressing and top with the prosciutto crumbs. Present with warm crusty rolls.

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