Description
A vibrant salad combining grilled balsamic-marinated chicken, creamy burrata, arugula, and cherry tomatoes. Sweet and tangy, this dish balances textures and summer flavors for an elegant, nutrient-rich meal.
Ingredients
4 chicken breasts (6 oz each)
5 oz arugula
1 pint cherry tomatoes, halved
8 oz burrata cheese
2 tbsp olive oil
2 tbsp balsamic vinegar
2 garlic cloves, minced
1 tbsp honey (optional)
Salt and black pepper
Fresh thyme or basil for garnish
Instructions
Combine olive oil, balsamic vinegar, garlic, and salt/pepper in a bowl. Add chicken breasts and marinate for 30–60 minutes.
Preheat grill or stovetop pan over medium-high heat. Sear chicken 5–6 minutes per side until golden and juices run clear.
Toss arugula with halved cherry tomatoes in a large bowl.
Slice burrata and layer over greens. Top with grilled chicken.
Drizzle with additional balsamic vinegar or honey-balsamic dressing (if using). Garnish with fresh herbs.
Notes
Marinate chicken no longer than 1 hour to avoid balsamic over-penetration.
Substitute burrata with crumbled mozzarella for a budget-friendly option.
Store leftover raw chicken salad (without burrata) in an airtight container for up to 1 day.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 46g
- Cholesterol: 120mg