Summer Salad with Shredded Chicken, Peaches, Tomatoes, Burrata, and Herby Vinaigrette

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I am VERY willing to admit that my consistent healthy eating habits got lost in the absolute ABYSS of the past six months.

It’s easy to fall off the healthy eating wagon, and it’s hard to get back on. But all of the INSANELY GOOD summer produce available right now helps, big time. The peaches and tomatoes in this salad make it so special and craveable. Salads like these, along with my new Healthy-ish Mix and Match Meal Prep Plan are making me feel pretty awesome. It’s incredible how much more mentally clear, lighter, and all around better I feel with a ton of greens and veggies in my body. I always forget that… until I remember!

This herby vinaigrette is full of bright, tangy, herby flavor, and is a perfect way to use up excess herbs in your garden. Not that I have this issue, because I can’t grow ANYTHING except for mint, but in theory, one might use herbs from their garden here.

Grab a rotisserie chicken to make this super easy on yourself, or shred up some leftover grilled chicken from the night before. Throw some tomatoes, peaches, and OH YEAH – burrata in the mix and you have a damn perfect salad.

Summer Salad with Shredded Chicken, Peaches, Tomatoes, Burrata, and Herby Basil Vinaigrette

Servings 2 people

Ingredients

Herby Basil Vinaigrette

  • cup  olive oil
  • 1/4  cup  apple cider vinegar
  • scallions, roughly chopped
  • 1 1/2  basil leaves
  • 1/2 c up  leaves or cilantro leaves and stems
  • 1 garlic clove
  • 1 tsp  kosher salt
  • 1/4  tsp  black pepper

Summer Salad

  • 3 cups  baby arugula
  • 1 packed cup shredded chicken  (about 6 ounces)
  • 1 large  peach, thinly sliced
  • 1 medium  tomato, cut into wedges
  • 1 (4 ounce)  ball burrata
  • 2 tbsp toasted pepitas

Substitutes:

  • Olive oil:  any neutral oil like avocado or grapeseed.
  • Apple cider vinegar:  red wine vinegar, champagne vinegar, rice vinegar.
  • Scallions:  1 very small shallot. No other raw onion will work.
  • Basil:  Cilantro or parsley.
  • Garlic clove:  1/4 teaspoon garlic powder
  • Arugula:  spinach, chopped romaine, mixed spring greens, butter lettuce. 
  • Shredded chicken: grill a chicken breast for 4 minutes per side over medium-high heat.  
  • Peach:  any summer fruit! Blueberries, apricots, plums, etc.
  • Tomato: not the same, but avocado would be nice too!
  • Burrata:  feta or goat cheese.
  • Pepitas:  absolutely any crunchy toasted nut.

Instructions

  • To make the vinaigrette: combine 1 cup olive oil, 1/4 cup apple cider vinegar, 2 scallions, 1 1/2 cups basil. 1/2 cup parsley or cilantro, 1 garlic clove, 1 teaspoon salt, and 1/4 teaspoon black pepper in a high powered blender on high speed until smooth.
  • Meanwhile, toss 3 cups arugula, 1 cup shredded chicken, 1 thinly sliced large peach, 1 sliced medium tomato and 3 tablespoons herby basil vinaigrette in a large bowl. Season with salt and pepper.
  • Divide salad between two plates. Top each plate with 2 ounces burrata (half of the ball) and 1 tablespoon toasted nuts.

Herby Basil Vinaigrette

  • cup  olive oil
  • 1/4  cup  apple cider vinegar
  • scallions, roughly chopped
  • 1 1/2  basil leaves
  • 1/2 c up  leaves or cilantro leaves and stems
  • 1 garlic clove
  • 1 tsp  kosher salt
  • 1/4  tsp  black pepper

Summer Salad

  • 3 cups  baby arugula
  • 1 packed cup shredded chicken  (about 6 ounces)
  • 1 large  peach, thinly sliced
  • 1 medium  tomato, cut into wedges
  • 1 (4 ounce)  ball burrata
  • 2 tbsp toasted pepitas

Substitutes:

  • Olive oil:  any neutral oil like avocado or grapeseed.
  • Apple cider vinegar:  red wine vinegar, champagne vinegar, rice vinegar.
  • Scallions:  1 very small shallot. No other raw onion will work.
  • Basil:  Cilantro or parsley.
  • Garlic clove:  1/4 teaspoon garlic powder
  • Arugula:  spinach, chopped romaine, mixed spring greens, butter lettuce. 
  • Shredded chicken: grill a chicken breast for 4 minutes per side over medium-high heat.  
  • Peach:  any summer fruit! Blueberries, apricots, plums, etc.
  • Tomato: not the same, but avocado would be nice too!
  • Burrata:  feta or goat cheese.
  • Pepitas:  absolutely any crunchy toasted nut.

Notes

These ingredients would also be a beautiful deconstructed meal. Serve a whole grilled chicken breast with a side of sliced tomatoes and peaches, with burrata over top. Yum
Author: Caroline Chambers

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Join the Conversation

  1. How long will the leftover vinaigrette last in the fridge? Thanks 😊

    1. At LEAST ten days but up to two weeks. The herbs will turn a darkEr color but the oil and vinegar will preserve them even if they change color a bit! Can’t wait for you to try!

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