PEACH, PISTACHIO & BURRATA SALAD w/ SHALLOT BALSAMIC VINAIGRETTE and HONEY GARLIC CHICKEN SKEWERS

PEACH, PISTACHIO & BURRATA SALAD w/ SHALLOT BALSAMIC VINAIGRETTE and HONEY GARLIC CHICKEN SKEWERS

Going to be dramatic and go out in a limb here: this miiight be the best thing I’ve made all year 🤭. Think creamy/crunchy + sweet/savory and full-on SUMMERYYY 🤸‍♀️ The homemade honey-shallot-balsamic vinaigrette *makes* the salad and can be stored for several weeks in the fridge. No burrata? No problem! Swap goat cheese or fresh mozzarella👌🏻.
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Off to finish some work and frost a cake so we can properly celebrate my mama’s birthday this evening 🎂. Have a good one! 💛

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Salad ingredients 🥗(serves 2)
1 ripe peach, halved and sliced
2 burrata cheese rounds
4 cups arugula
1/4 cup chopped pistachios
1 tablespoon hemp hearts (optional)
Olive oil for drizzling

Honey Shallot Balsamic vinaigrette ingredients 🧄

1.5 tablespoons olive oil
1.5 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 tablespoon minced shallots
2 teaspoons dijon mustard
salt & pepper, to taste

For the Grilled Honey Garlic Chicken Skewers: in a medium-sized bowl combine:
2 tablespoons honey
1 tablespoon soy sauce
1/2 tablespoon vinegar
1/4 teaspoon ginger
2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
Cut two chicken breasts into 1-inch pieces; add to bowl and marinate for 30 minutes. Thread chicken onto skewers and grill for 5-8 minutes per side, brushing with garlic ghee, as desired

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