Grilled Chicken And Burrata Salad

Try this delicious soft cheese – along with figs and prosciutto – in a chicken salad with a difference
By Elle Vernon
Photography Andre Martin • Food styling Elle Vernon • Photo Chef Sarah-Jane Hallett
Grilled Chicken And Burrata Salad

Grilled Chicken And Burrata Salad

5 from 1 vote


  • Thinly slice two chicken breasts and cook on a chargrill pan until lightly charred and cooked through. At the same time, grill sliced sourdough until lightly toasted.
  • Place a ball of burrata in the centre of a serving platter. Scatter with a generous pinch of crushed fennel seeds and finely grate a little lemon zest over the top.
  • Slice about 4 fresh figs into wedges and arrange them around the burrata along with a punnet of sliced cherry tomatoes.
  • Twirl and swirl 100g of torn prosciutto in amongst them along with grilled chicken pieces.
  • Generously drizzle with olive oil and finish with a light drizzle of caramelised balsamic vinegar.
  • Serve immediately with grilled sourdough on the side.

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