This Grilled Chicken Burrata Salad with Basil Pesto Dressing is loaded with flavor! Trust me, this will be your new favorite salad to enjoy year round!
Ok, so I know it’s technically not ‘grilling season’ in the majority of the country right now. But raised as a hardcore Minnesotan I beg to differ.
Sure now I live in sunny Florida where I can grill any day of the week, except when a hurricane rolls through.
But honestly I was also one of those crazy people grilling in the dead of winter in Minnesota, when it was 20 below Fahrenheit, firing up the grill to cook dinner… Ya you betcha!
So even if you’re not a hardcore griller like me in the winter, there are options!
I also do a lot of grilling indoors, especially during the rainy season here in Florida. I purchased a cast iron grill pan (affiliate) and trust me, the flavor of food cooked on here is just as great! Plus you still get those fabulous grill marks on the meat! 🙂
Honestly this Grilled Chicken Burrata Salad with Basil Pesto Dressing is one of my most favorite salads to make. I think I make it at least once a week for my family!
More Salad Recipes
- Mexican Grilled Chicken Cobb Salad
- Greek Salad with Chicken
- Blackened Shrimp Cobb Salad
- Blackened Shrimp Quinoa Salad
- Grilled Chili Lime Chicken Salad
- Blackened Chicken Caesar Salad
- Grilled Chicken Burrata Salad
- Thai Noodle Salad
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
Grilled Chicken Burrata Salad with Basil Pesto Dressing
This Grilled Chicken Burrata Salad with Basil Pesto Dressing is loaded with flavor! Trust me, this will be your new favorite salad to enjoy year round!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: Italian
Ingredients
- 5 oz Arugula
- 8 Campari Tomatoes quartered
- 2/4 oz Burrata
- 1 1/2 lb boneless skinless Chicken Breasts
For the Basil Pesto Dressing
- 2 cups fresh Basil
- 1/4 cup Cashews
- 2 cloves Garlic
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/4 cup shredded Parmesan
- 1–2 Tbs Lemon Juice
- 1/2 cup EVOO
Instructions
- Start by making the Basil Pesto Dressing
- Add Basil, Cashews, Garlic, Salt, Pepper, Parmesan, Lemon Juice, and EVOO to food processor
- Blend until smooth
- Taste and add more Lemon Juice, Salt, or Pepper to your liking and set dressing aside
- Sprinkle a little Salt and Pepper over Chicken Breasts
- Grill at 425 degrees, 4-8 minutes each side or until Chicken is cooked all the way through
- Set cooked Chicken on a platter and cover with tinfoil, let rest 5-10 minutes, this allows the juices to soak into the Chicken and keep it tender
- Add Arugula to a large platter or bowl
- Add Tomatoes and tear off pieces of Burrata to place over the salad
- Slice Chicken and add to salad
- Pour desired amount of the Basil Pesto Dressing over the salad and mix well
- Enjoy!
Notes
Leftover Basil Pesto Dressing will keep in the fridge up to 5 days in an air tight container. You can use it for pasta, sandwiches, appetizers etc.
Keywords: basil pesto dressing, chicken burrata salad, grilled chicken, gluten free, Italian, salad
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