Some salads are salads, and others are something else entirely. You know the kind — the ones that make you forget you’re eating something healthy because they’re just so delicious. The kind that feel like a splurge but are actually packed with protein and nutrients.
This burrata salad with grilled chicken and balsamic glaze is that kind of salad.
Imagine this: a bed of peppery arugula, topped with perfectly grilled chicken breast, bursting cherry tomatoes, and a whole ball of creamy, dreamy burrata cheese. Drizzle it with a tangy balsamic dressing, sprinkle with flaky sea salt and fresh basil, and you’ve got a meal that looks and tastes like it came from a fancy Italian restaurant.
But here’s the best part: it comes together in about 25 minutes. No complicated steps, no hard-to-find ingredients. Just simple, fresh, high-quality ingredients that shine on their own. The chicken stays juicy, the burrata stays warm and creamy, and the tomatoes burst with sweet flavor.
With about 40-45g of protein per serving, this burrata salad is satisfying enough for a main course. It’s perfect for a light lunch, a quick dinner, or even a show-stopping appetizer for guests. The combination of creamy burrata, juicy tomatoes, and tender grilled chicken is absolutely irresistible.
If you’ve been looking for a burrata salad recipe that actually delivers on flavor and protein, this one belongs in your regular rotation. It’s the kind of meal that feels special enough for company but easy enough for a Tuesday night.
Why This Burrata Salad with Grilled Chicken Works
This burrata salad has become a go-to in my kitchen for a reason. Here’s why it works so well:
High-protein and satisfying. With about 40- 45 g of protein per serving from the grilled chicken and burrata, this salad is a complete meal that keeps you full and fueled.
Restaurant-quality at home. Creamy burrata, juicy tomatoes, perfectly seasoned grilled chicken — it tastes like something you’d order at a fancy Italian restaurant, but it takes just minutes to make.
Minimal cooking, maximum flavor. You only need to cook the chicken. The rest is just assembly. But the flavors — sweet tomatoes, creamy cheese, peppery arugula, tangy balsamic — are anything but simple.
Fresh, simple ingredients. This recipe lets high-quality ingredients shine. When you’re working with burrata and fresh tomatoes, you don’t need a long list of ingredients.
Versatile and adaptable. Swap the chicken for steak, shrimp, or keep it vegetarian. Change up the greens or add extra vegetables. This recipe is incredibly flexible.
Beautiful enough for company. This burrata salad is gorgeous on a platter, making it perfect for dinner parties, summer gatherings, or any time you want to impress.
Light yet filling. It’s the perfect meal for warm weather — light and fresh, but substantial enough to be a main course.
Quick and easy. Ready in about 25 minutes, with most of that time being hands-off while the chicken rests.
Perfectly balanced. The sweetness of the tomatoes, the creaminess of the burrata, the peppery bite of arugula, and the tangy balsamic dressing all come together in perfect harmony.
Burrata Salad with Grilled Chicken and Balsamic Glaze
This burrata salad with grilled chicken and balsamic glaze combines juicy grilled chicken, creamy burrata, sweet tomatoes, and peppery arugula for a restaurant-worthy meal you can make at home. Finished with fresh basil and a tangy balsamic dressing, it is satisfying enough for dinner while still feeling fresh and light.
Ingredients
For the Grilled Chicken:
- 2 boneless, skinless chicken breasts, about 12–14 oz total
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- Pinch of red pepper flakes (optional)
For the Salad:
- 4 oz fresh arugula, about 4 loosely packed cups
- 1 pint cherry or grape tomatoes, halved
- 8 oz burrata cheese
- ¼ cup fresh basil leaves, torn
- Flaky sea salt, for finishing
- Freshly cracked black pepper, for finishing
For the Balsamic Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon balsamic glaze
- ½ teaspoon Dijon mustard
- Pinch of salt
- Pinch of black pepper
Optional for Serving:
- Toasted pine nuts or walnuts
- Sliced avocado
- Crusty bread or crostini
Instructions
- Bring the burrata to room temperature. Remove the burrata from the refrigerator about 15 to 20 minutes before serving. Room-temperature burrata has a softer, creamier center and much better flavor than ice-cold burrata. This simple step makes a huge difference.
- Pat the chicken breasts dry with paper towels. This step is crucial—dry chicken sears better and stays juicier. If one end of the chicken is much thicker than the other, gently pound the thicker end so the breasts cook more evenly.
- In a small bowl, combine the salt, pepper, garlic powder, oregano, smoked paprika, and red pepper flakes (if using). Rub the seasoning over both sides of the chicken, then drizzle with the olive oil.
- Preheat an outdoor grill, grill pan, or large skillet over medium-high heat. Once hot, add the chicken.
- Cook the chicken for about 5 to 7 minutes on the first side. Flip and continue cooking for another 4 to 6 minutes, depending on thickness. For the juiciest chicken, remove it from the heat when the thickest part reaches about 160–162°F. This is the secret to perfectly juicy chicken breast.
- Transfer to a cutting board and let it rest for 5 to 10 minutes. The temperature will continue rising to a safe 165°F while the juices redistribute throughout the meat. Don't skip this step — it's essential for juicy chicken.
- While the chicken rests, place the halved tomatoes in a bowl and season with a small pinch of salt and black pepper. Let them sit for 5 minutes. This helps draw out their natural juices and intensifies their sweetness, making them even more flavorful.
- Make the balsamic dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, balsamic glaze, Dijon mustard, salt, and pepper until combined. The Dijon helps emulsify the dressing and adds a subtle tang.
- Arrange the arugula on a large serving platter or divide it between two large bowls. Scatter the seasoned tomatoes over the greens. Drizzle with about half of the balsamic dressing and toss lightly.
- Place the burrata in the center of the platter or divide it between the two salads. Gently tear the burrata open to reveal the creamy center. This is the moment that makes the salad feel special.
- Slice the rested chicken against the grain into strips and arrange it over the salad. Scatter the fresh basil over the top and drizzle with the remaining balsamic dressing. Finish with flaky sea salt and freshly cracked black pepper.
- Serve immediately with toasted bread or crostini on the side to soak up the balsamic and creamy burrata.
Notes
Protein per Large Serving: About 40–45g
Tips for the Best Burrata Salad
Use a thermometer for the chicken. Chicken breast can go from juicy to dry quickly. Cooking by temperature, rather than relying only on time, gives you more consistent results. Pull it at 160–162°F and let it rest until it reaches 165°F.
Bring the burrata to room temperature. This is one of the most important tips. Cold burrata can taste firm and muted. Let it sit briefly at room temperature (about 15-20 minutes) to make the creamy center more luxurious and flavorful.
Pat the chicken dry. Removing excess moisture helps the seasoning adhere and promotes better browning. Wet chicken steams; dry chicken sears.
Season the tomatoes separately. A little salt helps draw out their sweetness and creates flavorful juices that mingle with the dressing. Let them sit for just 5 minutes — it makes a noticeable difference.
Don’t overdress the greens. Burrata adds richness on its own, so the dressing should brighten the salad rather than drown it. Start with half the dressing, toss, and add more as needed.
Use balsamic glaze sparingly. Too much can make the salad overly sweet. Combining a small amount of glaze with regular balsamic vinegar creates a better balance. You can always add more to taste.
Slice the chicken against the grain. This shortens the muscle fibers, making the chicken more tender and easier to chew. This small step improves the eating experience.
Serve immediately. This salad is at its best when the chicken is still slightly warm, the greens are crisp, and the burrata is soft and creamy.
Use fresh basil. Fresh basil is essential for this salad. It adds a bright, peppery, slightly sweet flavor that pairs perfectly with the tomatoes and burrata.
Don’t skip the flaky sea salt. A pinch of flaky sea salt (like Maldon) right before serving adds a wonderful burst of flavor and texture. It’s a simple touch that makes a big difference.
Easy Variations
Burrata Caprese Salad
Skip the chicken and add fresh mozzarella and basil for a classic Caprese with burrata. Use heirloom tomatoes in different colors for a beautiful presentation. Drizzle with olive oil and balsamic glaze.
Grilled Peach and Burrata Salad
Replace the chicken with grilled peaches or nectarines—the sweetness of the grilled fruit pairs beautifully with the creamy burrata. Add prosciutto for a savory balance.
Steak and Burrata Salad
Swap the chicken for grilled steak — flank steak or skirt steak works beautifully. The beefy flavor pairs wonderfully with the creamy cheese. Let the steak rest before slicing.
Shrimp and Burrata Salad
Grill or sauté shrimp with garlic and paprika. The shrimp adds a light, delicate protein that complements the creamy burrata. Add a squeeze of lemon for brightness.
Vegetarian Burrata Salad
Skip the protein and add extra vegetables — roasted red peppers, grilled zucchini, marinated artichokes, and olives. The burrata provides enough richness to make it satisfying.
Burrata Salad with Pesto
Swap the balsamic dressing for a dollop of pesto. The herbaceous, garlicky flavor complements the creamy burrata beautifully.
Spicy Burrata Salad
Add a drizzle of chili oil or sprinkle with red pepper flakes for heat. The spicy kick balances the burrata’s creamy richness.
Mediterranean Burrata Salad
Add Kalamata olives, roasted red peppers, cucumber, and red onion. Use a lemon-oregano vinaigrette instead of balsamic.
Burrata Salad with Roasted Vegetables
Add roasted butternut squash, sweet potatoes, or Brussels sprouts for a heartier, more substantial salad. The sweetness of the roasted vegetables pairs beautifully with the burrata.
Burrata and Tomato Toast
For a simpler version, skip the greens and serve the tomatoes and burrata over toasted sourdough bread. Drizzle with olive oil and balsamic. It’s a perfect appetizer or light lunch.
Storage and Reheating
Store separately. This salad is best enjoyed fresh. If you have leftovers, store the components separately — greens, tomatoes, chicken, and burrata — and assemble just before eating. This prevents the greens from getting soggy.
Chicken storage: Store cooked chicken in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or enjoy cold on the salad.
Burrata storage: Keep burrata in its liquid in an airtight container in the fridge. Use within 1-2 days of opening for the best texture and flavor.
Make-Ahead Tips:
- Season and cook the chicken up to 2 days ahead. Slice and store in the fridge.
- Wash and dry the greens ahead of time.
- Halve the tomatoes and store in the fridge.
- Make the dressing up to 3 days ahead and store in the fridge. Bring to room temperature and shake before using.
- Assemble the salad just before serving for the best texture.
What to Serve With Burrata Salad
This burrata salad is a complete meal on its own, but it pairs beautifully with a few simple additions:
Crusty Bread or Crostini — Essential for soaking up all the creamy burrata and balsamic dressing. A good sourdough or ciabatta works perfectly.
A Glass of White Wine — A crisp Pinot Grigio or Sauvignon Blanc pairs beautifully with the fresh, creamy flavors.
Grilled Vegetables — Add grilled asparagus, zucchini, or bell peppers for extra vegetables.
Soup — A light tomato or vegetable soup makes a lovely starter before the salad.
Fruit — Fresh sliced peaches, figs, or watermelon add a sweet, refreshing contrast.
Frequently Asked Questions
What is burrata cheese?
Burrata is a fresh Italian cheese made from cow’s milk. It has an outer shell of mozzarella and a soft, creamy center called stracciatella. When you cut into it, the creamy center spills out, creating a rich, luscious texture. It’s often described as “mozzarella’s creamier, more indulgent cousin.”
Can I use mozzarella instead of burrata?
Yes — fresh mozzarella works as a substitute, but it won’t have the same creamy center. For the best results, look for “burrata” specifically. If you can’t find burrata, use the freshest mozzarella you can find, preferably in water.
Can I make this salad ahead of time?
Not fully. For the best texture, assemble the salad just before serving. However, you can prep the components ahead: cook and slice the chicken, wash and dry the greens, halve the tomatoes, make the dressing, and store everything separately in the fridge.
What if I can’t find balsamic glaze?
Use aged balsamic vinegar instead (the thick, syrupy kind). Or make your own glaze by simmering ½ cup balsamic vinegar with 1 tablespoon brown sugar over medium heat until reduced by half, about 10-15 minutes. Let cool before using.
Can I add other vegetables?
Absolutely — this recipe is very flexible. Try adding roasted red peppers, grilled zucchini, artichoke hearts, cucumber, or avocado. Fresh figs or peaches are also wonderful additions.
Can I use a different protein?
Yes — steak, shrimp, grilled salmon, or even tofu all work beautifully. Adjust cooking times as needed. The salad is also delicious without any added protein.
Can I make this dairy-free?
Burrata is a dairy-based cheese, so this salad is naturally dairy-full. For a dairy-free version, you can omit the burrata and add extra avocado for creaminess.
How many calories are in this salad?
This depends on the exact ingredients and portion sizes. With the chicken and burrata, it’s roughly 550-650 calories per main-course serving. It’s high in protein and healthy fats.
What greens work best?
Arugula is the classic choice — its peppery flavor pairs perfectly with the creamy burrata and sweet tomatoes. Mixed greens, baby spinach, or even chopped romaine also work well.
How do I know when burrata has gone bad?
Fresh burrata should be creamy and smell like fresh milk. Signs it’s gone bad include a sour smell, a slimy texture, or visible mold. Use it within 1-2 days of opening for the best quality.
Can I grill the chicken on an indoor grill pan?
Yes — a grill pan works perfectly. Just make sure it’s hot before adding the chicken. You can also use a regular skillet or even bake the chicken in the oven.
Can I use cherry tomatoes instead of regular tomatoes?
Cherry or grape tomatoes are recommended because they’re sweeter and have a better texture. If you use larger tomatoes, chop them into bite-sized pieces and season with a little salt before adding them to the salad.
Why do I need to season the tomatoes separately?
Seasoning the tomatoes with a little salt draws out their natural juices and intensifies their sweetness. It’s a simple step that makes the tomatoes much more flavorful. Just 5 minutes makes a difference.
How much protein is in this salad?
Using about 6–7 oz raw chicken per person plus 4 oz burrata per person, each large main-course serving provides roughly 40- 45 g of protein, depending on the specific chicken and burrata brands used. This makes it a satisfying, protein-packed meal.
More Recipes You’ll Love
If you enjoyed this burrata salad with grilled chicken and balsamic glaze, here are a few other fresh and satisfying recipes to try:
Mediterranean Grilled Chicken Salad — Grilled chicken over fresh greens with cucumber, tomatoes, olives, and feta cheese.
Caprese Pasta Salad — A fresh, summery pasta salad with mozzarella, tomatoes, basil, and a balsamic vinaigrette.
Summer Tomato and Peach Salad — A refreshing summer salad with ripe tomatoes, sweet peaches, fresh basil, and a honey-lime dressing.
Conclusion
This burrata salad with grilled chicken and balsamic glaze is proof that healthy food can be absolutely delicious. With just a few simple, high-quality ingredients, you can create a restaurant-worthy meal in your own kitchen in about 25 minutes.
Creamy, luscious burrata, juicy sweet tomatoes, perfectly grilled chicken, peppery arugula, and a tangy balsamic dressing — every bite is a perfect balance of flavors and textures. It’s light yet satisfying, fresh yet filling, and beautiful enough to serve to guests.
The secrets to success are simple: bring the burrata to room temperature, season the tomatoes separately, cook the chicken to the right temperature, and don’t overdress the greens. These small steps make a big difference in the final result.
Whether you’re looking for a quick weeknight dinner, an impressive lunch for company, or just a salad that actually feels like a meal, this one delivers. The high protein content keeps you full, and the incredible flavor keeps you coming back for more.
Give this burrata salad recipe a try — it just might become your new favorite way to eat salad.
