Main Divide Wines, New Zealand, New Zealand Wines, New Zealand wines, Pinot Noir, Red wines, Waipara, Wine and Dine, Wine and Food
Warm Chicken and Peach Salad with Burrata
Aug
A summery salad that lets New Zealand Pinot Noir shine, even in hot weather
A wine from New Zealand doesn’t have to pair only with hearty stews; especially in the summer, Pinot Noir shows just how versatile it really is. This lukewarm chicken-peach salad with creamy burrata is perfect for that. It combines juicy grilled chicken, sweet, lightly caramelized peach slices, and mild buffalo mozzarella into a dish that’s light enough for balmy evenings yet still substantial. A hint of thyme in the dressing adds the savory note that Pinot Noir loves to complement. The salad is served lukewarm, straight from the grill, with crispy ciabatta on the side. Perfect for the garden, the patio, or a spontaneous summer dinner for two.
Ideal wine pairing: Main Divide Pinot Noir (Waipara, New Zealand)
Delicate aromas of tamarillo, pomegranate, and goji berry blend with hints of vanilla, wood smoke, and lavender, underpinned by a subtle, earthy-spicy note. On the palate, the wine is fruity and supple, with soft, polished tannins and a ripe, slightly spicy mouthfeel. A delicate, refreshing acidity adds vibrancy and leads to a long, harmonious finish. This cool-climate Pinot Noir from the Waipara Valley is aged for 18 months in French barriques and, despite its depth, possesses a remarkable elegance that keeps it from feeling too heavy, even at summer temperatures. It is precisely this balance of fruit, subtle spice, and lively acidity that makes it the ideal pairing for grilled poultry: the delicate sweetness of the chicken and peaches finds a fruity counterpart in the wine, while the creamy burrata gently complements the velvety tannins.
The recipe:
Warm Chicken and Peach Salad with Burrata
Equipment
- 1 Grillpfanne oder Kontaktgrill
- 1 Kleine Pfanne (für die Pinienkerne)
- 1 Schneidebrett und scharfes Messer
- 1 Schüssel zum Anrühren des Dressings
Ingredients
FOR THE SALAD:
- 2 Chicken breast fillets about 150 g each
- 2 ripe peaches
- 1 Burrata Ball about 125 g
- 100 g mixed leaf salad e.g., arugula, lamb’s lettuce
- 2 1 tablespoon pine nuts
- olive oil
- Salt Pepper
FOR THE DRESSING:
- 3 Tablespoon of olive oil
- 1 tablespoon of white wine vinegar
- 1 teaspoon of honey
- 1 Sprig of thyme
- Salt Pepper
Instructions
PREPARATION:
- Remove the chicken breast fillets from the refrigerator and let them come to room temperature.
- Wash the peaches, cut them in half, remove the pits, and cut them into wedges.
- Toast the pine nuts in a dry skillet without oil until golden brown, then set them aside.
- Mix together the olive oil, white wine vinegar, honey, plucked thyme leaves, salt, and pepper to make a dressing.
COOKING STEPS:
- Heat the grill pan over high heat.
- Brush the chicken breast fillets with olive oil, then season with salt and pepper.
- Grill the fillets for 5 to 6 minutes on each side, until they are cooked through.
- Remove the fillets from the grill and let them rest for 5 minutes.
- Briefly grill the peach slices in the same pan on both sides until light grill marks appear.
SERVE:
- Divide the leaf lettuce between two plates.
- Slice the chicken breast and arrange it on top of the salad.
- Arrange the grilled peach slices on a plate and top with burrata.
- Drizzle with dressing and sprinkle with toasted pine nuts.
SIDE DISHES:
- Toasted Ciabatta
- Cold gazpacho as an appetizer
- Fresh basil pesto for dipping
Nutrition
