Summer Salad with Grilled Peaches, Grilled Chicken, and Burrata

This dinner salad is basically summer on a plate. It’s full of light and fresh goodness and hits all the best flavors and sensations of the season: sweet, bright, tangy, acidic, ripe, and GRILLED! Plus, I throw in a bonus perfect simple honey balsamic vinaigrette! Here you go. 

WHAT YOU NEED
* 1 bag butter lettuce
* 1/2 an English cucumber, cut into chunks
* handful of sunburst tomatoes (the little golden cherry-sized ones), quartered
* 1 avocado, cut into chunks
* 1C corn kernels (approximately 2 ears), roasted or grilled
* 1lb chicken, grilled and sliced
* 3 large peaches, grilled and cut into chunks
* 1 ball burrata cheese
* 1T olive oil
* 3T white balsamic vinegar
* 1T honey
* salt
* pepper

WHAT TO DO
Place the lettuce, cucumber, tomatoes, avocado, and corn in a large salad bowl.

Grill and slice the chicken and peaches.

Whisk together the olive oil, balsamic vinegar, and honey with a pinch of salt and pepper. Add the vinaigrette to the salad bowl and toss well to combine.

To serve, pile a few large scoops of the salad on a plate and top with sliced chicken and peaches. Finish with a big chunk of creamy cold burrata cheese, close your eyes, and enjoy!

Big Kitchen Sink Greek Salad with Chicken

This was another of those happy accidents. No time to plan dinner, no time to shop, quick scan of the available ingredients (including some staples strategically always kept on-hand), and quick creative thinking led to a healthy, fresh, easy, delicious, complete dinner on a busy weeknight. I’m going to give you the recipe for THIS salad specifically, but note that the idea is pretty flexible – have a few solid foundational go-tos in your freezer and pantry, and a little of this plus a little of that can turn into dinner. The veggies and the proteins are modifiable – just use what you have! Or make this one. But get ready – “kitchen sink” is pretty accurate. I put a TON of stuff in this salad. Here you go.

WHAT YOU NEED
* 1 large head romaine lettuce, chopped
* 1 ripe avocado, cubed
* 1 pint grape tomatoes, halved
* ~4oz hard salami, sliced into small chunks
* 3-4T pitted kalamata olives, sliced (or ant other kind of pitted olives)
* 7-8 of these simple Roasted Sweet Peppers, sliced into small pieces
* crumbled feta cheese
* 1lb chicken breast, sliced into thin, small pieces
* olive oil
* lemon pepper
* garlic salt
* Greek seasoning
* juice of 1/2 a lemon

WHAT TO DO
Add the lettuce, avocado, tomatoes, salami, olives, roasted peppers, and feta cheese in a large salad bowl, and set aside.

Place the pieces of chicken breast in a large bowl. Drizzle with 1-2 tablespoons of olive oil and sprinkle, to taste, with lemon pepper, garlic salt, and Greek seasoning. Toss to coat.

Heat a large nonstick skillet over medium heat. Add the chicken pieces to the pan and cook until cooked through – just a minute or two per side. Remove from heat and add to the salad bowl. Drizzle with a little extra olive oil (about a tablespoon at most) and the lemon juice and toss carefully to combine.

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Panko-Parmesan Chicken Over Simple Salad with Burrata

True story: the only reason I didn’t post our Meatless Monday dinner last night was that I fell asleep early. Like, early-early. That literally never happens and I’m still wondering if maybe I’m suddenly narcoleptic. But anyway, you’ll just have to wait a week for that one. Onwards.

This dinner sounds and presents fancy, but takes no time to pull together. It is simple, quick, beautiful, and undeniably delicious. Just a few ingredients and a little prep and you can plate this light, simple, lovely dinner for your family, even at the end of a busy day. Here you go.

WHAT YOU NEEDPankParmChxwSal5
for the salad
* arugula and baby spinach
* 1 1/2 Persian cucumbers, chopped
* handful of grape tomatoes, halved
* juice of half a lemon
* olive oil
* salt
* lemon pepper
* 1 ball burrata

for the chicken
* 1-1 1/2lb thin-sliced chicken breasts (or regular chicken breasts pounded thin by hand)
* 2 eggs, beaten
* ~1/4C+ Panko breadcrumbs
* ~1/4C+ grated Parmesan cheese
* olive oil
* lemon wedges for serving

WHAT TO DO
Prepare your salad by adding all of the ingredients besides the burrata to a bowl and mixing to combine. Place the burrata in the center of the bowl for serving. Set aside.

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Heat about 2 tablespoons or so of olive oil in a pan over medium heat. Prepare your beaten eggs in a bowl, and in a shallow dish mix together some Panko with some Parmesan cheese – about equal parts. I completely eyeball this, but I’d guess about 1/4 cup or so of each. Better to underestimate and have to add more than to overestimate and have to waste any Panko and Parmesan.

Coat each chicken breast first in the egg and then in the Panko-Parmesan mixture, then place into the oil to fry lightly, about 3-4 minutes per side or until cooked through. With thin-cut breasts, really watch your time. They’ll cook quickly and you don’t want the meat to become dry, but you do want the crust to be golden, which is why I keep the stove temp no higher than medium.

When your chicken is done, slice each breast into strips.

Serve a nice helping of salad, breaking the burrata up as you serve, then top with the sliced chicken breast. Squeeze a little lemon over the top and you’re done. Faux fancy!

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