Description
A vibrant Mediterranean-inspired salad combining grilled balsamic-marinated chicken with arugula, creamy burrata, and juicy tomatoes. Perfect for a quick and flavorful lunch or brunch, it balances tangy, rich, and peppery notes in under an hour.
Ingredients
4 boneless, skinless chicken breasts (about 6 oz each)
5 oz arugula
1 pint cherry tomatoes, halved (about 2 cups)
8 oz burrata cheese
Fresh basil, chopped
Grilled or toasted baguette slices (optional)
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
Instructions
In a bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, and 1 tbsp Dijon mustard to make the marinade
Marinate chicken breasts for 20-30 minutes in the refrigerator
Preheat grill to medium-high heat
Grill chicken until fully cooked (165°F internal temperature) and slightly charred, ~6-7 minutes per side
Toss arugula with a drizzle of olive oil and arrange on a large platter or 4 plates
Place halved cherry tomatoes around the arugula
Top with drained chicken breasts and small burrata sections
Sprinkle chopped basil and a light drizzle of balsamic-Dijon dressing over the salad
Serve with optional baguette slices on the side
Notes
Marinate chicken for at least 20 minutes for optimal flavor
For a vegan option, substitute burrata with a firm tofu or cashew cheese alternative, and use a halal meat-free swap for the chicken
Use high-quality balsamic vinegar to maximize flavor complexity
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 5g
- Sodium: 120mg
- Fat: 32g
- Saturated Fat: 7g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 100mg