This summer salad brings together grilled chicken, ripe peaches, and creamy burrata with a cumin fig vinaigrette that adds depth and balance. Fresh herbs, a touch of sweetness, and bright acidity make it ideal for warm-weather dining.
Summer Grilled Chicken, Peach and Burrata Salad with Cumin Fig Vinaigrette
Created by Executive Chef Richard Rowland, this summer salad pairs grilled chicken, ripe peaches, and creamy burrata with a cumin fig vinaigrette. Fresh herbs, bright acidity, and a touch of sweetness bring balance to this seasonal dish.
Equipment
- Chef's Knife
- Cutting Board
- mixing bowl
- Blender (for vinaigrette)
- Measuring cups and spoons
- Grill or grill pan
- Tongs
- Spatula or large spoon (for tossing)
- Serving plates or platter
Ingredients
Salad Ingredients
- 10 oz grilled chicken breast seasoned to preference
- 3 peaches pitted and cut into wedges
- ¼ cup julienne red onion
- 5 oz burrata divided into two portions
- ¼ cup chiffonade basil
- ½ cup pepita pumpkin seeds optional
- Salt and pepper to taste
- Diced avocado for garnish
- Honey for drizzling
Cumin Fig Vinaigrette
- ¼ cup apple cider vinegar
- 2 dried figs roughly chopped
- 1 tsp toasted cumin seeds freshly ground
- 1 tsp ground coriander
- ¼ cup chopped parsley
- ¼ cup chopped fresh mint
- 1 Tbsp chopped garlic
- Salt and pepper to taste
- 1 cup olive oil
Instructions
1. Prepare the Vinaigrette
- In a blender, combine apple cider vinegar, chopped figs, cumin, coriander, parsley, mint, garlic, salt, and pepper.
- Blend until smooth.
- With the blender running or after blending, gradually drizzle in the olive oil and mix until fully incorporated and emulsified.
- Taste and adjust seasoning as needed. Set aside.
2. Prepare the Chicken
- If not already cooked, grill the chicken breast until fully cooked and nicely charred on the outside.
- Allow the chicken to rest for several minutes before slicing into even pieces.
3. Build the Salad Base
- In a large mixing bowl, combine sliced chicken, peach wedges, red onion, basil, and pepita seeds (if using).
- Season lightly with salt and pepper.
4. Dress the Salad
- Add enough cumin fig vinaigrette to lightly coat the ingredients.
- Gently toss to combine, being careful not to break up the peaches.
5. Plate and Finish
- Divide the dressed salad between two plates.
- Top each portion with burrata and diced avocado.
- Drizzle lightly with honey over the top.
- Finish with an additional pinch of salt and pepper if needed.
- Serve immediately while the chicken is slightly warm and the burrata is soft.
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