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Pesto Chicken Caesar Salad with Tomatoes and Burrata Recipe

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4.1 from 10 reviews

This Pesto Chicken Caesar Salad with Tomatoes and Burrata is a fresh, flavorful twist on the classic Caesar salad. Tender grilled chicken chunks marinated in vibrant basil pesto are paired with crisp romaine, juicy cherry tomatoes, crunchy homemade ciabatta croutons, and creamy burrata cheese. The salad is dressed in a creamy tahini and lemon-based dressing with dijon mustard and Worcestershire sauce, balancing zest and richness. Garnished with fresh herbs and extra olive oil drizzle, this recipe serves a refreshing and satisfying meal perfect for lunch or dinner.

Ingredients

Croutons

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 cups torn ciabatta bread
  • 2 cloves garlic, smashed
  • Kosher salt, to taste

Chicken

  • 1 pound boneless skinless chicken breasts, cut into bite size chunks
  • 1/2 cup basil pesto, homemade or store-bought
  • Red pepper flakes, to taste
  • Kosher salt, large pinch

Dressing

  • 1/4 cup extra virgin olive oil
  • Juice of 2 lemons
  • 1/4 cup tahini
  • 2 tablespoons dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1-2 cloves garlic, grated
  • Kosher salt, to taste
  • Black pepper, to taste

Salad

  • 6 cups shredded romaine lettuce
  • 2 cups cherry tomatoes, halved
  • 8 ounces burrata cheese, at room temperature
  • 1/3 cup grated parmesan cheese
  • Fresh herbs for serving (such as chives, thyme, and basil)
  • Black pepper, to taste
  • Extra virgin olive oil, for drizzling

Instructions

  1. Make the Croutons: Heat 2 tablespoons of olive oil in a small skillet over medium heat. When the oil shimmers, add the torn ciabatta bread and smashed garlic cloves. Cook, stirring occasionally, until the bread is golden brown and toasted on all sides, about 5 minutes. Remove from heat, discard the garlic, season the croutons with kosher salt, and spread them onto a plate.
  2. Prepare the Dressing: In a blender, combine 1/4 cup olive oil, lemon juice from 2 lemons, 1/4 cup tahini, 2 tablespoons dijon mustard, 2 teaspoons Worcestershire sauce, grated garlic cloves (1-2), kosher salt, and black pepper. Blend until smooth. Taste and adjust seasoning with additional salt or pepper as needed.
  3. Marinate the Chicken: In a bowl, mix the bite-sized chicken pieces with 1/2 cup basil pesto, a pinch of crushed red pepper flakes, and a large pinch of kosher salt. Let this marinade sit briefly while preparing the cooking surface.
  4. Cook the Chicken: Preheat a grill, grill pan, or skillet to medium-high heat. Thread the marinated chicken pieces onto skewers, or choose to cook the pieces directly in the skillet. Grill or cook the chicken until lightly charred and fully cooked through, turning occasionally, about 10 to 12 minutes total.
  5. Assemble the Salad: In a large bowl, combine 6 cups shredded romaine lettuce, 2 cups halved cherry tomatoes, the prepared croutons, grilled chicken pieces, and 1/3 cup grated parmesan cheese. Pour the dressing over and toss gently to coat all ingredients evenly.
  6. Add Burrata and Garnish: Once the salad is tossed, top it with 8 ounces of room temperature burrata cheese. Drizzle with additional olive oil, season with salt and freshly ground black pepper, and sprinkle fresh herbs such as chives, thyme, and basil over the top. Serve immediately for best texture and flavor.

Notes

  • For a vegetarian version, omit the chicken and add grilled mushrooms or roasted chickpeas.
  • Homemade pesto adds freshness but store-bought works well for convenience.
  • Ensure the burrata is at room temperature for a creamy texture that complements the salad.
  • Extra lemon juice can be added to the dressing for more tanginess if preferred.
  • Skewering chicken helps achieve even cooking and a grilled char flavor, but skillet cooking is a suitable alternative.

Find it online: https://glowcooks.com/pesto-chicken-caesar-salad-with-tomatoes-and-burrata-recipe/