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Hot Honey Chicken and Peach Burrata Salad

Sweet peaches + creamy burrata + hot honey will forever be a good idea. Add juicy grilled chicken and a fresh, peppery salad, and you have the kind of summer dinner that looks a little fancy but is actually very easy to pull together. This one is especially good for those nights when you want a salad, but you need it to actually feel like dinner.
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 1 hour
Servings 6
Calories 436kcal

Equipment

Ingredients

For the chicken marinade

  • 1 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 1/2 tbsp dijon mustard
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 tbsp hot honey
  • Pinch of salt and pepper

For the salad

  • 4 cups arugula
  • 2, 4 oz balls burrata
  • 2-3 ripe peaches, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup basil, freshly chopped
  • 1/2 cup walnuts or pecans

For the hot honey vinaigrette

  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 tsp dijon mustard
  • 3 tbsp hot honey
  • Pinch of red pepper flakes
  • Pinch of salt
US - M

Instructions

  • Combine the olive oil, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Add the chicken and toss until evenly coated. Cover and marinate in the fridge for at least 30 minutes, or up to 8 hours for the most flavor.
  • To make the dressing, whisk all of the vinaigrette ingredients together until smooth and well combined. Set aside in the fridge until you’re ready to assemble the salad.
  • Heat a grill or grill pan over medium heat. Once hot, add the chicken and cook for 5 to 7 minutes per side, or until fully cooked through. Remove from the heat and let the chicken rest before slicing.
  • While the chicken rests, slice the peaches into large wedges so they’re easier to grill.
  • Using the same grill or grill pan over medium heat, cook the peach slices for 1 to 2 minutes per side, until lightly caramelized. Remove from the heat and set aside.
  • Prep the remaining toppings by thinly slicing the red onion and roughly chopping the basil.
  • Once the chicken has rested, slice it into strips.
  • To assemble the salad, add the arugula to a large serving dish, then arrange the sliced chicken over top. I like to use a bit of a zig-zag method so everything is spread out evenly. It’s also just cute.
  • Last but certainly not least, add the grilled peaches, burrata, red onion, basil, and nuts. Drizzle the hot honey vinaigrette over the top, add some freshly cracked pepper, and finish with an extra drizzle of hot honey.

Nutrition

Calories: 436kcal | Carbohydrates: 23g | Protein: 24g | Fat: 31g | Fiber: 3g