Make your salads a bit more interesting with this delicious chicken burrata salad. Dressed in a sweet and tangy balsamic dressing, it’s a delicious way to get your 5 a day!
Get ready for your taste buds to tingle with this tasty burrata salad. Chicken breasts are pan fried with paprika and then placed on a bed of fresh veggies, creamy burrata cheese and dressed in the most delicious balsamic dressing.
This salad is hearty enough for lunch or a main meal and is easily impressive enough to serve it guests.
Be sure to check out my Napa Almond Chicken Salad and Mango Chicken Salad recipes!
Why you will love this chicken burrata salad!
- Quick: This salad is ready to serve in about 20 minutes, perfect if you are running short on time.
- Healthy: This is a really delicious way to up your veggie intake for the day. It’s nice and high in protein and made from natural ingredients.
- Make ahead: A lot of the components for this salad can be made ahead of time so all you have to do is plate up and serve!
How to make chicken burrata salad
Be sure to see the recipe card below for full ingredients & instructions!
- Season the chicken breasts and cook in a skillet, remove and slice.
- Mix together the salad dressing.
- Add the salad ingredients to a bowl and top with the chicken slices.
- Drizzle over the dressing.
What is burrata?
Burrata is an Italian cheese made from cow milk. The outer shell is made from mozzarella and the inside is made of stracciatella and cream giving it a wonderful creamy and soft texture. If you can’t find burrata, you can use fresh mozzarella.
Can you make it ahead of time?
This salad is best built just before you serve it, but you can make the elements ahead of time.
- The chicken can be cooked up to 3 days ahead and kept covered in the fridge.
- The dressing can be made and kept refrigerated in an airtight bottle or jar for up to a week.
- You can chop the salad ingredients a day before and keep covered in the fridge.
Can you make this salad with chicken thighs?
Yes, of course! If you prefer chicken thighs or have some to use up then you can easily add them to this salad. Just keep in mind that the thighs wil take slightly longer to cook that the breasts.
Recipe Notes and Tips
- Take care not to overcook the chicken or it can get tough. If you have an instant read thermometer it should register at 165F.
- Let the chicken rest for 5 minutes before slicing it so that the juices have time to redistribute.
- If possible, use organic and air chilled chicken for the best flavor.
FREE EBOOK!
Download My Top 10 Chicken eBook
Subscribe and receive a free e-cookbook of our Top 10 Easy Chicken Recipes!
download now
Chicken Burrata Salad with Balsamic Vinaigrette
Ingredients
- 2 chicken breasts
- 2 cups romaine lettuce
- 1 cup radicchio
- ½ cup arugula
- 2 tbsp extra virgin olive oil
- 2 tsp sweet paprika
- ½ tsp salt
- ½ tsp black pepper
- 8 ounces burrata cheese
- 1 cup cherry tomatoes halved
- 3 radish sliced
For the Dressing
- 2 tbsp balsamic vinegar
- 3 tbsp honey
- ¼ cup extra virgin olive oil
- 1 tsp salt
- 1 tbsp lemon
- 1 tsp tabasco
Instructions
- Coat chicken breasts with sweet paprika, salt and pepper
- In a nonstick pan add extra virgin olive oil on medium heat
- Add chicken breasts and cook on each side for 8 minutes until golden brown and thoroughly cooked
- Remove chicken, slice and set aside
- Meanwhile wash and cut romaine lettuce, radicchio and arugula.
- In a large bowl, add romaine lettuce, radicchio, arugula, chicken, burrata cheese, cherry tomatoes and sliced radish
- In a glass jar add all dressing ingredients. Shake until well combined
- Drizzle over salad and enjoy!
Notes
- Take care not to overcook the chicken or it can get tough. If you have an instant read thermometer it should register at 165F.
- Let the chicken rest for 5 minutes before slicing it so that the juices have time to redistribute.
- If possible, use organic and air chilled chicken for the best flavor.
Leave a Review