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Burrata, Peach and Prosciutto Salad
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saladsummerchickenhigh-proteindinnerlunch
Ingredients
Ingredients
- 5 oz baby arugula
- 4 boneless skinless chicken breasts (~6 oz each)
- 4 oz prosciutto (4-6 thin slices)
- 2 ripe peaches or nectarines, sliced
- 2 large tomatoes, sliced (or 1 pint cherry tomatoes, halved)
- 8 oz burrata (1-2 balls)
- 2-3 tbsp balsamic glaze
- 2 tbsp olive oil (divided)
- Salt and freshly ground black pepper
- Flaky sea salt for finishing
- Fresh basil leaves (optional, for garnish)
Instructions
- Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken 5-6 minutes per side until internal temp hits 165°F. Rest 5 minutes, then slice.
- On a large platter or in individual bowls, layer arugula as the base.
- Arrange sliced tomatoes, peaches, and sliced chicken over the greens.
- Tear prosciutto slices and drape over the salad.
- Tear burrata over the top, letting the cream spill onto the salad.
- Drizzle with remaining olive oil and balsamic glaze. Finish with flaky salt, black pepper, and basil if using.
Notes
- Sub nectarines when peaches aren't in season.
- Skip chicken for a lighter lunch-sized salad.
- Balsamic glaze is thicker/sweeter than vinegar — reduce 1/2 cup balsamic vinegar with 1 tbsp honey over medium heat until syrupy if you don't have store-bought.