Description
A vibrant summer salad with grilled BBQ chicken, caramelized peaches, creamy burrata, crispy prosciutto, and croissant croutons tossed with a tangy balsamic vinaigrette.
Ingredients
- Balsamic Vinaigrette and Marinade
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, finely minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup extra-virgin olive oil
- BBQ Chicken and Grilled Peaches
- 1 1/2 pounds boneless skinless chicken thighs
- 1 cup barbecue sauce
- 1/2 cup apricot preserves
- 4 large peaches
- Olive oil
- Kosher salt and freshly ground black pepper
- Croissant Croutons
- 2 large bakery-style croissants, cut into 1-inch cubes
- 1 tablespoon olive oil, more as needed
- Kosher salt and freshly ground black pepper
- Crispy Prosciutto
- 3 oz prosciutto
- Olive oil
- Salad
- 5 oz baby arugula
- 8 oz burrata
- Kosher salt and freshly ground black pepper
- Fresh basil
Instructions
1. Whisk balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified. Divide dressing in half, reserving one portion for the salad and one as marinade.
2. Combine chicken thighs with the marinade and season with additional salt and pepper. Cover and refrigerate 30 minutes to 2 hours.
3. Whisk barbecue sauce and apricot preserves together and divide into two portions—one for brushing chicken and one for serving.
4. Preheat grill to medium-high. Remove chicken from marinade and grill until internal temperature reaches 175–195°F. Brush with BBQ sauce during the final minute of grilling. Rest and slice.
5. Slice peaches around the pit to remove the cheeks and sides. Brush with olive oil and season lightly with salt and pepper. Grill 3–5 minutes until grill marks form and fruit softens. Slice.
6. Preheat oven to 425°F. Toss croissant cubes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and bake 5–8 minutes until golden brown.
7. Heat olive oil in a skillet over medium heat and fry prosciutto in batches until crisp and golden. Drain on paper towels, cool, and chop.
8. Toss arugula with a small amount of the vinaigrette. Arrange on a serving platter and top with sliced chicken, grilled peaches, and burrata.
9. Finish with crispy prosciutto, croissant croutons, fresh basil, and a drizzle of vinaigrette. Serve with the reserved barbecue sauce.
Notes
Chicken thighs are best grilled to a higher internal temperature (175–195°F) for tenderness.
Peaches can be grilled slightly ahead and served warm, room temperature, or chilled.
Croissant croutons and crispy prosciutto can be prepared earlier in the day.
For extra flavor, lightly season burrata with salt, pepper, and olive oil before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 22g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 12g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 165mg