Grilled Oregano Chicken Arugula Salad with Burrata
A vibrant Mediterranean-inspired salad featuring grilled chicken marinated in oregano and garlic, served over peppery arugula with creamy burrata cheese and sweet cherry tomatoes. The chicken gets perfectly charred on the grill while staying juicy inside, and the combination of fresh herbs, tangy balsamic, and rich cheese creates a restaurant-quality meal that's perfect for summer entertaining or a satisfying weeknight dinner. This recipe makes enough chicken for two meals, making it an efficient choice for meal planning.
Ingredients
- 4 cloves garlic, chopped
- ⅓ cup balsamic vinegar
- 4 tsp dried oregano
- ½ tsp black pepper
- ⅓ cup olive oil
- 2 lbs chicken breasts, boneless and skinless, halved to thin
- 8 oz burrata cheesefresh mozzarella1:1vegetarian
mild flavor change
- 6 leaves fresh basil, chiffonade
- 1 ½ cups cherry or grape tomatoes, halved
- 1 loaf bread, small, thickly sliced
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 Tbsp balsamic vinegar
- 8 oz arugula
Instructions
- 1
Heat grill to 425F keeping one part over direct heat and one part over indirect heat, clean grates and brush with cooking oil
- 2
Whisk together olive oil and balsamic vinegar in large serving bowl, pile arugula and tomatoes on top but do not combine yet
- 3
Brush bread slices on both sides with olive oil
- 4
Heat nonstick skillet or grill pan over medium heat and brush with cooking oil
- 5
Remove chicken from marinade, discard marinade and season generously with salt
- 6
Sear chicken over direct heat on both sides until grill marks appear
- 7
Move chicken to indirect heat, close lid and continue cooking until internal temperature reaches 165F
- 8
Remove chicken from grill and let rest briefly
- 9
Sear bread slices over direct heat to create grill marks on all sides
- 10
Transfer chicken to cutting board and let rest
- 11
Toss salad with dressing until well combined, season with salt and pepper
- 12
Slice chicken, reserving half for another meal
- 13
Divide salad between serving plates
- 14
Top each plate with sliced chicken and burrata ball
- 15
Drizzle with remaining balsamic vinegar and top with basil leaves
- 16
Serve with grilled bread on the side
Tips
Make sure to let chicken rest after grilling to retain juices and ensure even slicing for the salad presentation.
Save half the grilled chicken for another meal as suggested - it works great in sandwiches, pasta, or grain bowls.
Tear the burrata just before serving to keep it creamy and prevent it from becoming watery on the salad.
Good to Know
Store leftover chicken in refrigerator for up to 3 days. Keep salad components separate and assemble just before serving.
Chicken can be marinated up to 24 hours in advance. Salad dressing can be made 2 days ahead.
Best served immediately after assembly while bread is warm and burrata is at room temperature.
Common Mistakes
Don't skip the resting period for chicken to avoid dry, tough meat.
Avoid overdressing the arugula to prevent wilting before serving.
Substitutions
FAQ
Can I use a grill pan instead of outdoor grill?
Yes, a grill pan works well. Heat over medium-high heat and cook chicken 6-8 minutes per side until internal temperature reaches 165F.
What if I can't find burrata cheese?
Fresh mozzarella is an excellent substitute. Look for the kind packed in water for best texture and creaminess.
How long will the leftover chicken keep?
Properly stored grilled chicken will keep in the refrigerator for 3-4 days and can be used cold in salads or reheated gently.