Grilled Chicken and Prosciutto Salad

3 Tbs olive oil
1 Tbs balsamic vinegar
1 tsp salt
3/4 tsp freshly ground pepper
4 boneless skinless chicken breast halves
4 oz prosciutto
8 cups mixed greens
2 large tomatoes, cut into wedges

Heat grill to high. Whisk together olive oil, vinegar, ½ tsp of the salt and 1/4 tsp of the pepper in a large bowl; set aside.

Sprinkle chicken with remaining salt and pepper and grill, turning once, until juices run clear, 10 minutes. At the same time grill prosciutto, turning once, until lightly charred and crisp at the edges, 4 minutes; slice into thin strips.

Place prosciutto and greens in bowl with olive-oil mixture and toss to coat; divide among 4 serving plates. Top with chicken and tomato wedges.

Serves 4