Balsamic Chicken and Arugula Salad with Nectarines, Blueberries and Burrata
This summery salad is a celebration of fresh, vibrant flavors. Peppery arugula is topped with tender, grilled balsamic chicken. Sweet, juicy, grilled nectarines and tart blueberries bring a refreshing burst of fruity goodness. It’s all perfectly complemented by the rich creaminess of burrata and a sprinkle of fresh basil. Bursting with color and flavor, this salad makes a perfect summertime dinner.
View Original PDFSalad Ingredients
- 1 lb boneless, thinly sliced chicken breasts
- 1/4 small red onion, thinly sliced with a mandoline
- 2 nectarines, halved
- 1 tablespoon olive oil
- 6 oz arugula
- 4 small burrata, halved (or substitute fresh mozzarella cheese)
- 1 cup blueberries, washed
- Basil, chiffonade cut
- Balsamic glaze, for drizzle garnish
Balsamic Dressing Ingredients (divide into 2 parts)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Directions
- Make the balsamic dressing. Use half to marinate the chicken and reserve the other half for the salad.
- Prepare the chicken breasts by slicing in half for thinner pieces. This allows for better flavor absorption and faster grilling.
- Marinate the chicken in a plastic bag or bowl using half of the dressing. Refrigerate for 30 minutes to 1 hour. Set aside the remaining dressing.
- Thinly slice the red onion and place in ice water to mellow the flavor.
- Prepare nectarines by washing, halving, and removing the pit. Brush each half with olive oil.
- Preheat a gas grill using a direct/indirect setup. Grill chicken over indirect heat, turning after 4–5 minutes, until it reaches 165°F. Let rest for 5 minutes, then slice.
- Grill nectarines flesh-side down over medium-high heat for 3–4 minutes until grill marks form.
- Assemble the salad by tossing arugula and onions with the reserved dressing. Top with grilled chicken, nectarines, burrata, and blueberries. Garnish with fresh basil and balsamic glaze.