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I love a sweet and sour sitch, as the kids would say! So this Next Level Grilled Chicken Salad will be on rotation all summer long!
This salad has it all: lean protein, peppery arugula, sweet cherries, creamy burrata, and a tangy drinkable cherry-balsamic vinaigrette that tastes like summer.

This well-balanced chicken salad is full of flavor and texture! The grilled chicken gives it heartiness, cherries bring the sweetness, burrata keeps it creamy, and pistachios throw in the crunch. The cherry-balsamic vinaigrette is the magic that ties it all together.
❤️ Why You’ll Love This Grill Chicken Salad
It’s fresh, bold, and balanced—exactly what a good grilled chicken salad should be.
Thanks to simple ingredients and a blender-friendly dressing, it comes together quickly without sacrificing elegance. So, whether you’re hosting, meal-prepping, or just trying to level up your salad game, this one’s a keeper.
Bonus: it’s hearty enough to be a full meal, not just a side dish posing as dinner.
🍲 Ingredients
🍒 Cherries add a pop of juicy sweetness and serve double duty in the dressing and salad itself.
🫒 Olive oil is the base of the vinaigrette, adding smoothness and richness.
Balsamic vinegar brings tang and depth, giving the vinaigrette its signature zing.
🧂 Salt (in two stages) makes everything pop—seasoning the dressing and the chicken.
🥄 Dijon mustard gives the dressing a subtle sharpness and helps it emulsify.
🍯 Honey balances the acidity and enhances the natural sweetness of the cherries.
🍗 Chicken breasts, sliced thin make this salad a satisfying, protein-packed main.
🧅 Red onion adds sharpness and crunch to contrast the soft burrata and sweet fruit.
🌿 Basil infuses the salad with fragrant, fresh flavor.
🌶️ Fresno peppers (totally optional!) add a gentle heat that plays well with the sweet and creamy elements.
Burrata brings dreamy, creamy decadence to every bite.
🥬 Arugula adds a peppery base that holds up beautifully under all the toppings.
Quinoa provides extra heartiness and makes the salad more filling.
Crushed pistachios offer a nutty, buttery crunch for the perfect finish.
👩🍳 How to Make This Grilled Chicken Salad
Start with the dressing: toss six pitted cherries into your blender with olive oil, balsamic vinegar, a bit of salt, Dijon, and honey. Blend until smooth and glossy, then set it aside and try not to drink it with a straw.
Next, season the chicken with salt and pepper. Preheat your grill (or grill pan) to high, then cook the chicken for about 4 minutes per side, or until perfectly juicy and lightly charred with an internal temp of 165°F.
Prep the cherry/berry salad: While the chicken is grilling, toss the remaining cherries, red onion, basil, and sliced Fresno pepper (if you’re using it) into a medium bowl. Drizzle in half the dressing and gently toss to coat everything evenly.
Now it’s time to assemble. On a large serving tray, tear open that burrata and spread it across the base like edible cloud paint. Top with grilled chicken slices, arugula, quinoa, and that gorgeous cherry-basil mixture.
Finish with any remaining dressing and a sprinkle of crushed pistachios. Step back, admire, and serve.
🪄 Tips and Tricks
- Use room-temp burrata—it spreads like a dream.
- If cherries aren’t super sweet, add a little extra honey to the dressing.
- Cook the quinoa ahead of time and chill it for easier salad assembly.
- Let the grilled chicken rest for 5 minutes before slicing to keep it juicy.
- Don’t skip the pistachios—they give the whole dish crunch and personality.
Variations
- Sub grilled peaches or plums for cherries for a stone-fruit spin.
- Add baby spinach or massaged kale in place of arugula for a different green base.
- Swap burrata for goat cheese or feta if that’s what’s in your fridge.
- Toss in some grilled corn for a smoky-sweet bonus layer.
- Drizzle with extra hot honey at the end for a spicy-sweet twist.
Substitutions
- No Dijon? Whole grain mustard or even a small splash of apple cider vinegar works.
- No pistachios? Toasted almonds, pine nuts, or even crushed walnuts will do.
- Not into spicy peppers? Leave the Fresnos out or use a few red chili flakes instead.
- No quinoa? Couscous, farro, or cooked bulgur all make great alternatives.
- Don’t eat chicken? Grilled tofu or shrimp work beautifully here, too.
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👝 How to Store Leftovers
Store the components of this grilled chicken salad separately if possible. The grilled chicken and burrata should be stored in an airtight container for up to 2 days. Keep the extra dressing in a sealed jar—it’ll last about 4–5 days and tastes great on everything.
How to Reuse Leftovers
- Layer it all into a wrap or pita for a killer next-day lunch.
- Toss leftovers into a grain bowl with extra greens and a fried egg on top.
- Make it a power-packed sandwich—just pile it on crusty bread with extra burrata.
🤔 Common Questions
Can I make this ahead?
Absolutely. Make the dressing, cook the quinoa, and grill the chicken in advance. Assemble just before serving for max texture and freshness.
What if I don’t have a grill?
Use a grill pan or even a cast iron skillet for beautifully seared chicken.
Can I use frozen cherries?
Unfortunately for this recipe, frozen fruit is just too watery for the salad topping, but can be used in the dressing as long as you pat the cherries or berries dry before blending them.
Next Level Grilled Chicken Salad
Ingredients
- 16 ounces cherries, pitted
- ⅓ cup olive oil
- 2 tbsp balsamic vinegar
- 1 ½ tsp salt
- ½ tsp dijon mustard
- 1 tbsp honey
- 3 lbs chicken breast, thinly sliced
- ½ tsp pepper
- ¼ red onion, minced
- ¼ cup basil leaves
- 2 Fresno peppers, sliced thin (optional)
- 6 ounces of burrata
- 5 ounces of arugula
- ½ cup quinoa
- ¼ cup crushed pistachio
Instructions
- To a blender, add 6 of the pitted cherries, ⅓ cup olive oil, 2 tablespoons balsamic vinegar, ½ teaspoon salt, and 1 tablespoon honey. Blend until smooth and silky, then set aside.
- Season the chicken with 1 tsp salt and ½ tsp pepper. Preheat the grill to high and cook the chicken for about 4 minutes on each side or until the chicken has an internal temperature of 165°F.
- To a medium-sized bowl, add the remaining cherries, red onions, basil, Fresno, and ½ the dressing. Toss to combine.
- Just before serving, open up the burrata and spread it along the base of your serving tray. Next, add the grilled chicken, arugula, quinoa, cherry-basil mix, and crushed pistachios.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.