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Spring Burrata Salad with Grilled Chicken, Prunes, and Lemon

Peppery greens, creamy burrata, sweet prunes, grilled chicken, avocado and a bright lemon olive oil dressing.
Print Recipe
Total Time 30 minutes
Course Salad
Cuisine Italian-inspired

Ingredients
  

For the Salad

  • 5 ounces mixed greens or arugula
  • 1 avocado sliced
  • 2 grilled chicken breasts sliced
  • 2 balls burrata cheese
  • 1/2 cup prunes halved
  • 1/2 cup cherry tomatoes halved

Optional additions

  • Thinly sliced radishes
  • Cucumber ribbons
  • Fresh basil or mint
  • Toasted pistachios or almonds

Lemon Olive Oil Dressing

  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon
  • 1 teaspoon honey
  • Salt and black pepper to taste

To Finish

  • Fresh lemon zest
  • Flaky salt
  • Cracked black pepper
  • Olive oil for drizzling

Instructions
 

  • Whisk the dressing ingredients together until smooth and bright.
  • Add the mixed greens to a large bowl and lightly toss with the lemon olive oil dressing until evenly coated.
  • Spread the dressed greens onto a large serving platter or shallow bowl. Arrange the avocado slices, grilled chicken, cherry tomatoes, and prunes throughout the salad.
  • Place the burrata right on top of the salad. Finish with fresh lemon zest, flaky salt, cracked black pepper, and a generous drizzle of olive oil.
  • Serve immediately with warm bread, grilled vegetables, or on its own.

Notes

Let the burrata come to room temperature before serving. Grill the chicken ahead of time. Add the dressing right before serving so the greens stay crisp.