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
Scale
- 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.
