Grilled chicken and peaches take center stage in this delightful dish, complemented by a refreshing arugula salad, creamy burrata cheese and delicate prosciutto. With its vibrant colors and flavors, this recipe is a perfect addition to your summer gatherings, impressing both with its visual appeal and effortless preparation.
Servings 4
Prep Time: 10
Cook Time: 20
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
- Grilled Chicken Breasts and Grilled Peaches
- 3 Just Bare Boneless Skinless Chicken Breasts
- 4 peaches, cored and sliced into large chunks
- 4 tbsp Olive oil
- 2 tsp fresh oregano
- 2 tsp fresh thyme
- kosher salt and freshly cracked black pepper to taste
- Arugula Salad
- 6 oz fresh arugula
- 1 red onion, thinly sliced
- kosher salt and freshly cracked black pepper to taste
- 4-6 slices of sliced prosciutto
- 2-3 balls of fresh burrata, sliced into quarters
- 1/2 cup toasted walnuts
- 2 oz shaved Parmesan + extra for garnish
- Creamy Maple Balsamic Dressing
- ½ cup balsamic vinegar
- ½ cup olive oil
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- kosher salt and freshly cracked black pepper to taste
Nutrition Facts
Servings 4
| Amount Per Serving | ||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
Grilled Chicken and Peaches:
- Preheat your grill to medium-high heat.
- Season the chicken breasts with salt, pepper, and herbs. Drizzle with 2 tablespoons of olive oil and rub it in to coat evenly.
- Coat the peach halves with 2 tablespoons of olive oil.
- Place the chicken breasts and peach halves on the preheated grill. Cook the chicken for about 6-8 minutes per side or until it reaches an internal temperature of 165°F and is cooked through. Grill the peaches for about 3-4 minutes per side or until they are lightly charred and tender.
- Remove the chicken and peaches from the grill and let them rest for a few minutes.
- Once the chicken has rested, slice it on a bias and serve with the salad.
Creamy Maple Balsamic Dressing:
- In a mason jar or small bowl, combine all dressing ingredients. Cover with a lid and shake vigorously or whisk until emulsified. Set aside for the salad.
Arugula Salad:
- In a large bowl, combine the arugula, red onion, salt, and black pepper to taste.
- Toss the salad with 3-4 tablespoons of the creamy maple balsamic dressing until evenly combined.
- Plate the salad on a large serving platter.
- Arrange the prosciutto, fresh burrata, grilled peaches, and sliced grilled chicken on top of the greens.
- Finish by topping the salad with additional dressing, shaved Parmesan cheese, and toasted walnuts.
- Serve and enjoy!