This salad is everything! Healthy, filling, easy to toss together, and so so so tasty. Credit to Half Baked Harvest’s recipe – Find It Here. It’s perfect for those warm summer nights and makes for easy lunch leftovers too! It’s made with Pesto chicken, homemade croutons, & fresh burrata cheese. The dressing by Tieghan is even more delicious – it’s creamy and lemony, and quick to whip together too. I had plenty leftover to dip my veggies in for the rest of the week which made me oh so happy. We hope you enjoy! Comment below and let us know what you think.
Get it done quicker –
-
- Buy already chopped lettuce
- Buy already made croutons (though these homemade ones are too good and not extremely time consuming to make!)
- Make the dressing ahead of time
The scoop on this dressing-
It’s got tahini (aka sesame seed paste), dijon mustard and instead of using Worcestershire sauce like Tieghan, we went with a few dashes of coconut aminos instead. Creamy deliciousness!
Pesto Chicken & Burrata Salad
Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 loaf of ciabatta bread about 2 cups
- 2 garlic cloves minced
- 1 lb boneless skinless chicken breast cut into 1 inch chunks
- 1/2 cup basil pesto
- red pepper flakes
- salt & pepper to taste
- 6 cups romaine lettuce shredded
- 2 cups cherry tomatoes halved
- 8 oz burrata cheese
Parmesan Tahini Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup Tahini
- juice of 2 lemons
- 2 tbsp dijon mustard
- 2 tsp coconut aminos
- 2 garlic cloves
- salt and pepper to taste
- 1/3 cup parmesan cheese grated
Instructions
Make The Dressing
- Combine all dressing ingredients in a blender. Blend until smooth. Taste and season with salt and pepper to taste.
Make The Chicken
- Soak 6 wooden skewers in water to prevent scorching. Preheat grill to medium-high heat.
- In a bowl, combine the chicken, pesto, & crushed red pepper flakes.
- Thread chicken pieces onto the skewers.
- Grill the kebabs until the chicken is lightly charred and cooked through, about 10 minutes, turning occasionaly.
Make The Croutons
- While chicken is cooking, heat 2 tbsp olive oil in a medium size skillet over medium heat. When the oil is hot and shimmering, add bread and garlic. Stirring occasionally, cook until croutons are golden and toasted, about 5 minutes. Remove from the heat and season with salt to taste. Discard the garlic.
Assemble The Salad
- Combine the romaine, tomatoes, croutons, chicken, and dressing. Top salad with burrata and serve immediately.
