Summer Stone Fruit Salad with Grilled Chicken

Jess Bentley
@SliceofJess

Made With:
Boneless Skinless Breasts

There’s nothing more refreshing than a stone fruit salad. Add juicy grilled chicken with Stracciatella and you’ve got yourself a main meal.

Yield: 4

00:20 PREP

00:10 COOK

00:30 Total Time

Ingredients

Directions

2

Springer Mountain Farms Boneless Skinless Chicken Breasts, butterflied in half

¼ cup

olive oil

2 tablespoons

lemon juice

1 teaspoon

fresh dill

1 teaspoon

dried oregano

½ teaspoon

salt

½ teaspoon

black pepper

Whisk together all ingredients for the marinade in a large bowl, add the sliced chicken, and marinate in the fridge for a hour.
Once marinated, grill the chicken until the internal temperature reaches 165°F. (This should take about 10 minutes on a 375F preheated grill, flipping halfway through.)
Set aside to rest while you assemble the salad.
On a large platter, layer the salad ingredients in the order listed& arrange as see you fit.
Nestle the grilled chicken on top and add any of the desired serving suggestions.

NOTES

Don’t marinate the chicken for more than an hour, as the acid will start to break down the meat and you’ll end up with a tougher piece of chicken in the end.
The texture of Stracciatella in this salad is awesome because it almost acts as a somewhat dressing. However, you could also substitute this with burrata. Just make sure to tear it apart so you still get creamy chunks of the Stracciatella throughout.
I love placing prosciutto in the oven and making it crispy. If you’d prefer to use bacon, that works too!
Any type of tomato tastes great in this recipe, as long as it’s ripe and in season.

1 cup

fresh arugula

2

peaches, sliced into wedges

½ pint

cherry tomatoes, halved

1½ cups

pitted fresh cherries

8 oz

Stracciatella

¼ cup

shelled walnuts

6 - 8

fresh basil leaves

2 - 3

sprigs fresh thyme

Champagne or balsamic vinaigrette, as desired

Toasted croutons

Crispy prosciutto crumbles

Zest of 1 lemon

Drizzle of aged balsamic vinegar