Grilled Oregano Chicken and Arugula Salad
with burrata / grilled bread / basil / tomatoes
This salad brings together herb-marinated chicken, toasty bread, and indulgent burrata, then ties it all together with a drizzle of balsamic vinegar. It's truly company-worthy, but you'll want to make it for yourself on repeat!
Smarts: Burrata is a ball of fresh mozzarella that's filled with shredded mozzarella and cream. It often comes in 2-ounce balls, so we've suggested 1 ball per serving here. If you'd prefer a smaller portion, you can carefully slice them in half when you're ready to plate them.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Ingredients
- Garlic - 4 cloves , chopped
- Vinegar, balsamic - 1/3 cup
- Oregano, dried - 4 tsp
- Black pepper - 1/2 tsp
- Oil, olive - 1/3 cup
- Chicken breasts, boneless and skinless (enough for 2 nights) - 2 lbs , halved to thin
- Cheese, burrata - 8 oz (look for this in specialty cheese departments; sub fresh mozzarella)
- Basil, fresh - 6 leaves , chiffonade
- Tomatoes, cherry or grape - 1 1/2 cups , halved
- Bread, any small loaf - 1 , thickly sliced (focaccia or ciabatta are great options)
- Oil, olive - 1 Tbsp + 1 Tbsp
- Vinegar, balsamic - 1 Tbsp + 2 Tbsp
- Arugula - 8 oz
Choose Cooking Method
Prep
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Make marinade - (If prepping right before cooking, get grill heating before continuing with prep.) Chop garlic. Whisk together garlic, vinegar (portion for chicken), oregano, and black pepper. Slowly whisk in olive oil (portion for chicken) until fully combined. (Can be done up to 5 days ahead)
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Marinate chicken - Slice chicken in half to thin. Add chicken to marinade and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
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Burrata - Place burrata balls in a bowl of very warm water and allow to soak for at least 10 minutes before serving (burrata is at its best when served room temperature). Transfer to a paper towel-lined plate to drain off excess water.
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Bread - If not already sliced, slice bread.
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Make
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Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat. Clean the grill grates and brush with some cooking oil.
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In a large serving or mixing bowl, whisk together first portion of olive oil (portion for salad) and first portion of balsamic vinegar (portion for salad). Pile arugula and tomatoes on top, but wait to combine until just before serving.
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Brush bread slices on both sides with second portion of olive oil (portion for salad).
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Remove chicken from marinade (discard marinade) and season generously with some salt.
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Sear chicken over direct heat on both sides until grill marks appear. Move chicken to indirect heat and close the lid. Continue cooking until chicken is cooked through, 165F / 74C.
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Remove chicken from the grill and allow it to rest briefly. While chicken rests, sear bread slices over direct heat just to give them grill marks on all sides.
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Toss salad with dressing until well combined. Season with some salt and pepper.
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Slice chicken (reserve half for Thursday’s meal).
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Divide salad between serving plates. Top each with sliced chicken and a burrata ball. Drizzle everything with second portion of balsamic vinegar (portion for salad) and top with basil leaves. Serve with bread on the side. Enjoy!
Prep
-
Make marinade - Chop garlic. Whisk together garlic, vinegar (portion for chicken), oregano, and black pepper. Slowly whisk in olive oil (portion for chicken) until fully combined. (Can be done up to 5 days ahead)
-
Marinate chicken - Slice chicken in half to thin. Add chicken to marinade and tenderize with a fork. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
-
Burrata - Place burrata balls in a bowl of very warm water and allow to soak for at least 10 minutes before serving (burrata is at its best when served room temperature). Transfer to a paper towel-lined plate to drain off excess water.
-
Bread - If not already sliced, slice bread.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
In a large serving or mixing bowl, whisk together first portion of olive oil (portion for salad) and first portion of balsamic vinegar (portion for salad). Pile arugula and tomatoes on top, but wait to combine until just before serving.
-
Brush bread slices on both sides with second portion of olive oil (portion for salad).
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Heat a nonstick skillet or grill pan over medium heat and brush with some cooking oil.
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Remove chicken from marinade (discard marinade) and season generously with some salt.
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Add chicken to heated oil and sear until golden brown on both sides and cooked through, 165F / 74C.
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Transfer chicken to a cutting board and allow it to rest briefly. While chicken rests, wipe out the pan and return it to heat. Add bread slices to the pan and sear until golden brown on both sides.
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Toss salad with dressing until well combined. Season with some salt and pepper.
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Slice chicken (reserve half for Thursday’s meal).
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Divide salad between serving plates. Top each with sliced chicken and a burrata ball. Drizzle everything with second portion of balsamic vinegar (portion for salad) and top with basil leaves. Serve with bread on the side. Enjoy!
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