Description
This salad has it all: chicken, grilled peaches, cherry tomatoes, avocado and burrata in a deliciously fruity white balsamic dressing. Perfect for those warm summer nights when you want to grill out and have a light but filling dinner!
Ingredients
Scale
DRESSING:
- 2/3 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 to 2 tablespoons honey
- 2 teaspoons Dijon mustard
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
FOR THE SALAD:
- 2 boneless skinless chicken breasts
- 2 peaches, halved, pit removed and sliced into 3/4-inch-thick slices
- 5 to 6 ounces mixed greens
- 10 cherry tomatoes, halved
- One 8– to 10-ounce ball of Burrata cheese
- 1 avocado, peeled, pit removed and sliced
- 2 tablespoons chopped fresh chives
- 6 to 8 large basil leaves, cut into chiffonade
Instructions
- Combine all of the dressing ingredients in a small mixing bowl.
- Cover the chicken breasts in about 1/2 of the dressing and marinate the chicken breasts for at least 1 hour and up to 2 hours.
- Preheat a skillet over medium heat or an outdoor grill and gently place the peach slices on the grates (you might lose a few to the grill! Be careful!). Grill on each side until slightly softened, 2 to 3 minutes. Remove from the grill and allow to cool. Place the chicken on the grill and cook for 8 to 10 minutes per side, until browned and cooked through. Allow to sit for 10 minutes before slicing.
- Combine the mixed greens and cherry tomatoes with just enough dressing to lightly coat. Arrange in serving bowls and tear the burrata over top. Arrange the sliced chicken, grilled peaches and avocado on the salad. Sprinkle the chopped chives and basil over and serve with the remaining dressing on the side.
- Category: Salads