Pear Burrata Salad
Serves 420 mins prep12 mins cook
A refreshing spring salad featuring grilled chicken marinated with olive oil, lemon juice, honey, and spices, served on a bed of arugula with fresh pear, cucumber, pecans, prosciutto, and burrata cheese. Drizzled with Bella Sun Luci Champagne Vinaigrette for a perfect finish.
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What you need
Instructions
1: In a bowl or zip-top bag, mix together the olive oil, lemon juice, honey, dijon, garlic powder, onion powder, parsley, salt, and pepper. 2: Add the chicken and let it sit for at least 20 minutes (or up to a few hours in the fridge). 3: Heat your grill or grill pan to medium-high. Grill the chicken until fully cooked and you’ve got those gorgeous grill marks, about 5–6 minutes per side. 4: Let it rest a few minutes, then slice it thin. 5: In a large bowl or on a platter, layer the arugula, sliced pear, cucumber, candied pecans, and prosciutto. 6: Add the sliced grilled chicken and place the burrata right in the center. 7: Drizzle with Champagne Vinaigrette and crack some fresh black pepper over the top.View original recipe