Charred Peach Salad with Burrata, Mixed Berries, Honey Thyme Vinaigrette and Chicken Breast
This vibrant summer salad is a celebration of sweet, savory, and creamy flavors in perfect harmony. Charred peaches and juicy chicken breast come together over a bed of mixed greens, accented by bursts of fresh berries and creamy burrata. Toasted pine nuts add crunch, while a fragrant honey thyme vinaigrette ties the dish together with sweet, herbal depth. This salad balances smoky, savory, and tangy notes in every bite.
Salad
Ingredients
- 3
COLUMBUS ® Flame-Seared Chicken Breasts
- 1 cup
charred peach slices
- 1/2 cups
mixed blackberries and blueberries
- 1/4 cups
toasted pine nuts
- 2 ounces
Burrata
- 5 ounces
mixed greens
-
salt and pepper
Directions
In a small sauté pan or on a grill, char peach slices. Remove from heat and allow to cool. Warm chicken breasts in an air fryer, oven, or sauté pan, and slice into strips.
HONEY THYME VINAIGRETTE
Ingredients
- 1 teaspoon
honey
- 2
springs fresh thyme de-stemmed
- 2 teaspoons
sherry vinegar
- 3 tablespoons
olive oil
- 1
clove of garlic, minced
-
salt and pepper
Directions
In a small bowl, add honey, thyme, sherry vinegar, dash of salt and pepper, and garlic. While whisking with one hand, very slowly pour in olive oil with the other until emulsified.
Directions
Place mixed greens in a large bowl, add dressing and mix thoroughly. Top with sliced chicken breast, mixed berries, charred peaches, burrata, and toasted pine nuts and serve.