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a rectangular serving platter of peach arugula and burrata salad with red onions, chicken and blueberries
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4.89 from 9 votes

Peach Salad with Arugula and Burrata

Made with peppery arugula, over-the-top-creamy burrata, grilled marinated chicken breast and juicy blueberries, there is no better ode to the bounty of summer than this peach salad.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 299kcal
Author: Farrukh Aziz


  • 5 cups Arugula
  • 2 large Peaches pitted and sliced into wedges
  • 2 cups Cooked Chicken Breast pan-fried, rotisserie or leftover grilled
  • ½ cup Red Onion sliced
  • ½ cup Blueberries
  • 8 oz Burrata Cheese at room temperature

For Salad Dressing

  • cup Extra Virgin Olive Oil
  • 3 tablespoons Lemon Juice
  • teaspoons Dijon Mustard
  • ¼ teaspoon Salt
  • ¼ teaspoon Freshly Cracked Pepper


  • To make salad dressing, combine extra virgin olive oil, lemon juice, dijon mustard, salt and pepper. Whisk well and set it aside to rest for 15 minutes. (You can refrigerate the dressing for upto 5 days.)
  • Arrange arugula, sliced peaches, cooked chicken, red onion, blueberries and burrata (break the ball and top) on a large platter or a plate.
  • Drizzle the prepared dressing all over the salad (you can reserve some to keep on the side). Serve promptly!


Chicken : If you do not have leftover cooked chicken on hand, do not worry. Simply season two chicken breasts with salt, pepper, red pepper flakes, a bit of garlic powder, and a drizzle of olive oil. Cook in a skillet for 5-7 minutes on each side until done, or the center is 165F. Let them rest for few minutes, dice and use.


Calories: 299kcal | Carbohydrates: 10g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 271mg | Potassium: 396mg | Fiber: 2g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 12mg | Calcium: 238mg | Iron: 1mg