Early summer is filled with so many delicious fresh flavors, and Honeysuckle Cookbook’s Summer Sunset Salad is a fantastic way to celebrate them! Fresh summertime fruit and veggies, creamy cheese, chargrilled chicken, and zingy basil dressing tastes like summer in a bowl!
TIP: If you can, use fresh corn! I recommend grilling two ears of fresh corn on the grill for the best flavor. If that isn’t an option, you can cook frozen or canned corn on the stove.
Summer Sunset Salad with Chicken
(Original recipe: Honeysuckle Cookbook)
2 boneless chicken breasts, grilled and sliced
2 C yellow corn, grilled or cooked on the stove
1 peach, sliced
1 tomato, sliced
1/4 C roughly chopped fresh basil
2 avocados, sliced
2 C romaine hearts, chopped
12-16 oz fresh burrata cheese
1-1/2 C packed fresh basil leaves
3/4 C extra virgin olive oil
1/4 C fresh lemon juice
1 TBSP grated Parmesan cheese
1 garlic clove, peeled
1 tsp Dijon mustard
1 tsp kosher salt
In a food processor or blender, mix together the basil, oil, lemon juice, Parmesan, garlic, mustard, and salt until green and smooth. Transfer the dressing to a bowl and set aside.
Add the corn, peach, tomato, basil, and avocado to a large bowl, along with 1/4 cup of the vinaigrette, and stir gently until everything is coated.
Arrange the chopped romaine lettuce on a large platter. Lay the grilled chicken slices on top of the lettuce. Spoon the mixture over the chicken, and then nestle the burrata evenly throughout the salad. Drizzle the dressing evenly over the entire salad and serve immediately.