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BBQ Chicken Salad with Grilled Peaches and Burrata

Course Dinner
Cuisine American
Keyword BBQ Chicken Salad
Prep Time 1 hour
Cook Time 30 minutes
Marinade 2 hours
Total Time 3 hours 30 minutes
Servings 4

Ingredients

Balsamic Vinaigrette and Marinade

  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 clove garlic finely minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup extra-virgin olive oil

BBQ Chicken and Grilled Peaches

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1 cup barbecue sauce
  • 1/2 cup apricot preserves
  • 4 large peaches
  • olive oil
  • kosher salt and freshly ground black pepper

Croissant Croutons

  • 2 large bakery style croissants cut into 1 inch cubes
  • 1 tablespoon olive oil more as needed
  • kosher salt and freshly ground black pepper

Crispy Prosciutto

  • 3 oz prosciutto
  • olive oil

Salad

  • 5 oz baby arugula
  • 8 oz burrata
  • kosher salt and freshly ground black pepper
  • fresh basil

Instructions

Balsamic Vinaigrette and Marinade

  • Whisk together balsamic vinegar, honey, dijon mustard, garlic, salt and pepper. Stream in olive oil, whisking until emulsified. Divide vinaigrette and use 1/2 of mixture as dressing and 1/2 of mixture as marinade for chicken. Regrigate until ready to use. Can be made ahead.

BBQ Chicken and Grilled Peaches

  • In a medium sized bowl, combine chicken thighs with reserved 1/2 of balsamic vinigeratte. Season with additional 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper. Cover and let marinate between 30 minutes and 2 hours before grilling. While chicken is marinating, prepare croutons and crispy prosciutto.
  • Whisk together barbecue sauce and apricot preserves and divide. Serve 1/2 of sauce alongside salad for additional topping and use 1/2 for brushing chicken at the end of grilling.
  • Remove chicken from marinade, letting excess marinade fall off before placing on medium-high grill. For best results and texture, grill chicken thighs to an internal temperature between 175℉ and 195℉. Brush chicken with barbecue sauce only during the last minute or two of grilling. This will allow the barbecue sauce to caramelize without burning. Let chicken rest and slice before adding to salad. Chicken and peaches can be served at room temperature or chilled on salad.
  • Instead of trying to remove the pit from the peaches, which can be messy, cut the peach around the pit by slicing the the two rounded sides (the cheeks) off the peach. Then cut the remaining sides off. Brush all cut sides with olive oil and season lightly with salt and pepper. Grill over medium heat 3-5 minutes, or until grill marks form and peach have started to become tender. After grilling, cut peaches into smaller slices.

Croissant Croutons

  • Preheat oven to 425℉ and line a baking sheet with parchment paper. In a large bowl, lightly toss croissant cubes with olive oil, salt, and pepper. Bake for 5-8 minutes until golden brown. Watch carefully to avoid over browning. Can be made ahead.

Crispy Prosciutto

  • In a large non stick skillet, heat 2 teaspoons of olive oil over medium heat. Fry prosciutto, in single layer, turning until golden brown on both sides. Work in batches to avoid over crowding the pan. Transfer prosciutto to a paper towel lined plate to drain. Let cool and chop into pieces.

Assemble Salad

  • Right before serving, toss arugula with just enough dressing to lightly coat the arugula. Arrange chicken, peaches, and spoonfuls of burrata over arugula. Top with crispy prosciutto, croissant croutons, fresh basil, and a drizzle of the balsamic vinaigrette. Serve with reserved barbecue sauce and vinaigrette.