Grilled Chicken-and-Nectarine Salad with Burrata
made with Okanagan Nectarines and Ontario Burrata- Milk
- Walnuts
- Sulphites
- Mustard
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Wheat
- Tree nuts
- Peanuts
- Crustaceans
- Sulphites
- Gluten
Ingredients: Chicken breasts • Burrata cheese (milk) (pasteurized milk, pasteurized cream, salt, calcium chloride, microbial enzyme, bacterial culture) • #N/A • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mini cucumber • Walnuts • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
125 g
Burrata Cheese
(Contains: Milk)
1 unit(s)
Nectarine
113 g
Spring Mix
56 g
Walnuts, chopped
(Contains: Walnuts)
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 unit(s)
Mini Cucumber
1 unit(s)
Garlic, cloves
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
½ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- Cut four sections off nectarine, avoiding the pit. Cut each section in half lengthwise.
- Halve cucumbers lengthwise. Cut into 1/4-inch half-moons.
- Finely chop parsley.
- Heat a large non-stick pan over medium. When hot, add walnuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To a small bowl, add 1 tsp (2 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar, walnuts, parsley, half the garlic, and 1 1/4 tbsp (2 1/2 tbsp) olive oil. Season with salt and pepper. Stir to combine.
- Pat chicken dry with paper towels. Season with salt, pepper and Italian Herb Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- To a medium bowl, add nectarines and 1 tsp (2 tsp) oil. Toss to coat.
- Add nectarines to one side of the grill. Grill for 2-3 min per side or until grill-marked.
- To the other side of the grill, add chicken. Close lid and grill for 6-8 min per side, until chicken is cooked through.**
- To a large bowl, add 1 tbsp (2 tbsp) oil, mustard, remaining garlic, remaining vinegar and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
- To the bowl, add cucumbers and spring mix. Toss to combine.
- Thinly slice chicken.
- Slice nectarines into 1/4-inch slices.
- Divide salad between plates.
- Cut burrata in half. Season with salt and pepper.
- Top salad with chicken, nectarines and burrata.
- Top with walnut gremolata.
