Next Level Grilled Chicken Salad

A platter of fresh arugula salad topped with halved cherries, crumbled cheese, chopped pistachios, and sliced red chili on a white plate with blue stripes.

5 from 1 vote

Next Level Grilled Chicken Salad

This grilled chicken salad is a flavor-packed, texture-rich masterpiece that’s simple enough for a weeknight dinner but elegant enough for guests. Grilled chicken gives it heartiness, cherries bring the sweetness, burrata keeps it creamy, and pistachios throw in a buttery crunch. The cherry-balsamic vinaigrette is the magic that ties it all together. Whether you're hosting, meal-prepping, or just trying to level up your salad game, this one’s a keeper.

Prep Time15

Cook Time10

Total Time25

Course: Drinks, lunch, Main Course

Cuisine: American

Keyword: grilled chicken salad

Servings: people

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.

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