Pesto Chicken & Burrata Salad
Servings: 4 people
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.