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Lauwarmer Hähnchen-Pfirsich-Salat mit Burrata und einem Glas Pinot Noir aus Neuseeland

Warm Chicken and Peach Salad with Burrata

A light, summery salad with grilled chicken, caramelized peach slices, creamy burrata, and a thyme-honey dressing. Quick to make, ideal for balmy evenings outdoors, and a perfect pairing for a fruity, spicy Pinot Noir from New Zealand.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine International, Summer Kitchen
Servings 2 people
Calories 480 kcal

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

Calories: 480kcalCarbohydrates: 14gProtein: 38gFat: 30g
Keyword Burrata, Chicken, Peach, Pinot Noir, Summer Salad
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