Summer Strawberry Chicken Salad with Burrata (Print Version)
# Ingredients:
→ For the salad
01 -
1 pound (500g) fresh strawberries
02 -
10.5 oz (300g) boneless, skinless chicken breast
03 -
1 ripe avocado
04 -
1 package (about 4 oz/120g) fresh arugula
05 -
2 teaspoons black sesame seeds
06 -
1 ball burrata cheese (about 4-5 oz/125g)
→ For the chicken marinade
07 -
3 tablespoons olive oil
08 -
1 teaspoon curry powder
09 -
2 teaspoons paprika
10 -
2 teaspoons mixed dried herbs (thyme, rosemary, parsley)
→ For the dressing
11 -
2 tablespoons white balsamic vinegar
12 -
6 tablespoons extra virgin olive oil
13 -
1 tablespoon Dijon mustard
14 -
1 teaspoon honey
15 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Cut the chicken breast into bite-sized pieces. In a bowl, combine all marinade ingredients and mix well. Add the chicken pieces, toss to coat evenly, and let marinate while you prepare the other ingredients (at least 10 minutes, longer if you have time).
02 -
Hull and quarter the strawberries. Thoroughly wash the arugula and spin or pat dry. Halve the avocado, remove the pit, and slice or cube the flesh.
03 -
Combine all dressing ingredients in a small jar with a tight-fitting lid. Shake vigorously until well emulsified. Taste and adjust seasoning if needed.
04 -
Preheat your air fryer to 350°F (180°C). Arrange the marinated chicken pieces in a single layer in the air fryer basket. Cook for 10-12 minutes until golden brown on the outside and cooked through but still juicy inside.
05 -
Divide the arugula between two large salad bowls or plates. Arrange the strawberries, avocado, and chicken over the greens. Drizzle with the prepared dressing and sprinkle with black sesame seeds. Finally, tear or cut open the burrata and place half on each salad. Serve immediately while the chicken is still warm and the burrata is cool and creamy.
# Notes:
01 -
You can divide the burrata between the two servings, or use a whole ball for each portion if you prefer more cheese.
02 -
Any leftover dressing keeps well in a sealed jar in the refrigerator for up to a week.