Ingredients
For the Salad:
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4 ripe but firm peaches, halved and pitted
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8 cups mixed salad greens (arugula, spinach, or a spring blend)
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1 cup cherry tomatoes, halved
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1 small red onion, thinly sliced
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1/2 cup fresh basil leaves
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2 balls burrata cheese (about 4 ounces each)
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2 tablespoons olive oil (for grilling peaches)
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Salt and freshly ground black pepper, to taste
For the Balsamic Chicken:
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2 boneless, skinless chicken breasts
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2 tablespoons olive oil
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2 tablespoons balsamic vinegar
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2 garlic cloves, minced
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1 teaspoon Dijon mustard
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1 teaspoon honey
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1/2 teaspoon dried oregano
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Salt and pepper, to taste
For the Optional Homemade Balsamic Glaze:
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1/2 cup balsamic vinegar
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1 tablespoon honey or brown sugar
Preparation:
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Wash and prep all produce before you begin.
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Marinate the chicken for at least 30 minutes for best flavor.
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Use a grill or grill pan for peaches and chicken.
Instructions
1. Marinate the Chicken
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, honey, mustard, oregano, salt, and pepper.
- Place the chicken in a shallow container or resealable plastic bag.
- Pour the marinade over the chicken, coating it completely.
- Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Prepare Your Grill
- Preheat a grill or stovetop grill pan to medium-high heat.
- Brush the grill grates or pan lightly with oil to prevent sticking.
3. Grill the Chicken
- Remove chicken from the marinade and allow excess to drip off.
- Grill chicken for 6–7 minutes per side or until cooked through.
- The internal temperature should reach 165°F (74°C).
- Transfer to a plate and let it rest for 5 minutes.
- Slice into strips once slightly cooled.
4. Grill the Peaches
- Brush peach halves with olive oil on the cut sides.
- Place them cut-side down on the hot grill.
- Grill for 2–3 minutes until grill marks appear and they soften slightly.
- Remove from the grill and let cool, then slice into wedges.
5. Make the Balsamic Glaze (Optional)
- Combine balsamic vinegar and honey in a small saucepan.
- Bring to a simmer over medium heat.
- Stir and reduce for about 10 minutes, until the liquid is thick enough to coat a spoon.
- Let it cool before drizzling over the salad.
6. Assemble the Salad
- Arrange the mixed greens on a large serving platter or individual plates.
- Layer with peach wedges, grilled chicken slices, cherry tomatoes, red onions, and fresh basil.
- Tear the burrata gently and distribute across the salad.
- Drizzle with the balsamic glaze and a splash of olive oil.
- Season with salt and freshly cracked pepper to taste.
Notes
- Use ripe but firm peaches: Overripe peaches may fall apart during grilling. Slightly firm peaches hold their shape and caramelize beautifully.
- Marinate in advance: For richer flavor, prep the chicken early in the day. The longer the marinade sits, the better the flavor.
- Let meat rest before slicing: Resting the chicken keeps it juicy and flavorful.
- Grill alternatives: If you don’t have access to an outdoor grill, a stovetop grill pan or cast-iron skillet works well.
- Substitutions: Swap burrata with fresh mozzarella if needed. Use grilled nectarines in place of peaches if they’re more readily available.
- Make it vegetarian: Skip the chicken and add grilled tofu or roasted chickpeas for protein.
- Batch cooking tip: Grill extra chicken and peaches to enjoy in wraps or sandwiches the next day.
- Prep Time: 30 minutes
- Cook Time: 20 minutes