Hot Honey Peach Chicken Salads can be made in a skillet or your Blackstone griddle, the ultimate summer salad recipe with burrata cheese!
- cooking oil of choice
- 3/4 pound boneless, skinless chicken thighs or chicken breasts (I actually cooked 2 pounds and used the leftover chicken bites as meal prep in a few salads and wraps) cut into bite size pieces
- kosher salt, pepper, crushed red pepper flakes, all purpose seasoning blend of choice
- hot honey
- 2 small slightly ripe peaches sliced
- 6 cups lettuce of choice (I used arugula)
- olive oil, balsamic vinegar
- 8 ounces burrata cheese
- balsamic glaze (vinegar section of store or Amazon)
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Preheat your skillet or Blackstone griddle to medium heat. Add cooking oil of choice and chicken, season with kosher salt, pepper, crushed red pepper flakes, and seasoning blend of choice. Cook 4 to 5 minutes, mixing a few times.
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Drizzle with hot honey, amount according to your taste preference, and cook another 4 to 5 minutes.
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Remove chicken to cool slightly, optional to add the peach slices to the skillet or griddle for a minute or two.
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Toss the arugula with a little olive oil, balsamic vinegar, kosher salt, and pepper.
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Assemble the salads with a bed of arugula, the hot honey chicken, peaches, tear the burrata cheese to add over top, a little more kosher salt, pepper, crushed red pepper flakes, plus a drizzle of balsamic glaze.