Grilled Peach and Burrata Arugula Salad

The easiest and tastiest summer salad you can find! Grab these ingredients tonight and have dinner on the table in less than 30 minutes!

Serves 2

Ingredients:

Salad:

1/4 red onion, very thinly sliced

Red wine vinegar

Kosher salt

Granulated sugar

8 - 10 oz chicken tenders

1 tsp each dried basil, garlic powder and onion powder

Olive oil

Black pepper

4 cups arugula

1/2 cup blueberries

1 peach, cut into quarters or eighths

2 mini cucumbers, sliced

1/4 cup fresh basil leaves, torn

2 mini balls of burrata, 4 oz each

Dressing:

1/4 cup olive oil

Kosher salt

Black pepper

1 Tbsp maple syrup

1 Tbsp lemon juice

1 Tbsp dijon mustard

Directions:

Add sliced red onions to bowl or mason jar. Cover with red wine vinegar. Add pinch of salt and sugar. Mix well and cover. Place in refrigerator until ready to serve.

Trim chicken tenders. They often have a small piece of cartiladge on the back that is not edible. Heat a medium sized nonstick skillet over medium heat. Drizzle olive oil in skillet and add chicken tenders. Sprinkle salt, pepper, basil, onion powder and garlic powder over chicken. Cook 4-5 minutes or until lightly browned and flip. Cook 4-5 minutes on second side or until cooked throughout. Once done, set aside and cover.

Wipe out skillet and cook peach wedges. Cook center side down for 4-5 minutes over medium heat and flip. Look for a nice golden brown color on peaches but not too soft. You still want the peaches to maintain their form. Set aside when done.

In a small bowl, combine ingredients for dressing. Whisk together to combine.

Build salad by placing arugula in center of plate or bowl. Group blueberries, cucumber, grilled peaches, grilled chicken and torn basil around arugula. Remove pickled red onions from vinegar and also group around outside of arugula. Place Burrata ball in center. Drizzle dressing over salad. Enjoy!