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!
Coat the chicken breasts with sweet paprika, salt, and pepper.
2 boneless, skinless chicken breasts, 2 teaspoons sweet paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
In a nonstick pan, heat the extra virgin olive oil over medium.
2 tablespoons extra virgin olive oil
Add chicken breasts and cook on each side for 8 minutes, or until golden brown and thoroughly cooked. Let the chicken rest for 5 minutes before slicing and setting aside.
Meanwhile, wash and cut the romaine lettuce, radicchio, and arugula.
2 cups romaine lettuce, 1 cup radicchio, ½ cup arugula
In a large bowl, add the romaine lettuce, radicchio, arugula, chicken, burrata cheese, cherry tomatoes, and sliced radishes.
8 ounces burrata cheese, 1 cup cherry tomatoes, 3 radishes
In a glass jar add all dressing ingredients. Shake until well combined
2 tablespoons balsamic vinegar, 3 tablespoons honey, ¼ cup extra virgin olive oil, 1 teaspoon kosher salt, 1 tablespoon lemon juice, 1 teaspoon hot sauce
Drizzle the dressing over the 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 165°F.
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.
Storage: Store chicken burrata salad in an airtight container in the refrigerator for up to 2 days.