Grilled Zucchini Burrata Chicken Salad
TIP: It's important to make sure your grates are clean before the bread and zucchini are added, to ensure they do not stick.
Use a Strawberry Shallot Balsamic Reduction recipe, or a light Lemon Balsamic Dressing Recipe, or even something more Asian-inspired, like a sesame miso vinaigrette.
The crusty bread is a delicious addition, and an essential ingredient for soaking up excess oil and dressing.
Ingredients
- 1 small crusty baguette, sliced in half lengthwise, cut into 2-3’’ segments
- 1 large zucchini, cut into 1 1/2’’-2’’ slices
- 2 Tbsp olive oil, divided
- Salt and pepper to taste
- 2 grilled chicken breasts, sliced and warm
- 2 2 oz burrata balls
- ¼ c toasted walnuts, optional
- Crusty baguette, grilled
- Basil or other herb to garnish
- Strawberry Shallot Balsamic Reduction, optional
Instructions
- Heat grill to medium-high.
- Brush bread with olive oil or butter, then place on the grill until toasted and slightly charred, about 2 minutes. Remove and set aside.
- Increase heat to high. In a large bowl, drizzle zucchini with 2 tsp olive oil and sprinkle with salt and pepper. Toss with your hands, then immediately place on the grill. Cook 1-2 minutes each side. Remove and set aside.
- On a medium platter or small board, arrange zucchini, bread, chicken, and burrata. Open the cheese with a knife, and drizzle with olive oil and season with salt and pepper. Garnish with basil or other herbs, sprinkle with walnuts, then pour dressing of choice over the salad and serve immediately.