Summer Salad with Shredded Chicken, Peaches, Tomatoes, Burrata, and Herby Basil Vinaigrette
Ingredients
Herby Basil Vinaigrette
- 1 cup olive oil
- 1/4 cup apple cider vinegar
- 2 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.
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