Grilled Peach and Burrata Salad

Hold onto your sun visors because this summer salad is going to blow your mind! This Grilled Peach and Burrata Salad is about as good as a salad gets and it happens to be a real eye pleaser too.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

The Burrata, Pesto and Caramelized Nuts:

For those unfamiliar, burrata is a combination of mozzarella and cream. It may just be the dreamiest cheese on the planet. Top that cheese with pesto and serve with grilled peaches and balsamic and you have a flavor combo made in heaven!! You can certainly use store bought pesto, but I recommend you learn to make your own here.

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

LET’S TALK PEACHES YO:

Peaches are a ‘stone fruit’. Stone fruits have a large pit in the center that is surrounded by a thick flesh. Cherries, apricots, peaches, nectarines etc… are all stone fruits. Stone fruits are high in antioxidants and therefore have natural anti inflammatory properties. Unfortunately they are only in season for a short time so take advantage and get while the getting is good!
(You can serve this salad alongside my Lime Chili Chicken Skewers or my Apricot Chicken Skewers)

Grilled Peach and Burrata Salad #grilledpeachsalad #summersalad

Tips and what you need:  If making your own pesto, click! If you prefer to buy you can have this organic pesto delivered to your door!

5 from 11 votes
Grilled Peach and Burrata Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

A fresh and flavorful summer salad!

Course: Salad
Cuisine: American
Keyword: basil pesto, peach salad, summer salad
Servings: 4 servings
Author: Linda Spiker
Ingredients
For Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons good quality balsamic vinegar
  • sea salt and freshly ground pepper to taste
For Salad:
  • 1 50z bag baby greens
  • 8 oz burrata cheese, separated
  • 4 tablespoons basil pesto (store bought or fresh, linked above)
  • 4 ripe peaches, sliced thinly or into wedges (totally up to you)
  • 1/3 cup caramelized nuts
Instructions
  1. If making your own pesto, do that first (see links to instructions above in blog post)

Salad Dressing:
  1. Whisk all ingredients together, set aside

For Peaches:
  1. Spray clean grill with organic cooking spray and preheat to 375 degrees

  2. When grill is ready add peach slices. For thinly sliced peaches, cook 2-3 minutes a side. For thicker wedges, cook 4-5 minutes a side. Remove from grill.

For Salad:
  1. Place greens on a platter and toss with desired amount of dressing. Sprinkle with caramelized nuts. Use fingers to separate burrata and place 5-6 portions of cheese on salad. Spoon pesto over burrata add peach slices and enjoy!

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Lime Chili Chicken Skewers

Grilling season is in full swing and these simple Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party. And they are Paleo, Keto and Whole30 Compliant.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

The Marinade:

Marinated in olive oil, lime juice and various spices these skewers are moist and flavorful. You can leave the meat marinating for as little as an hour or as long as 24, which means you can prep them a day ahead or the morning of, head to work and they are ready to pop on the grill when you get home! Just remember, when it comes to marinating, generally longer is better.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

Grilling:

The key to successful grilling is a little prep and some high heat. Make sure the grill is clean and sprayed with an organic grill spray before turning it on. Then turn the grill to high heat and turn down if needed as the chicken cooks. When meat comes in contact with a hot grill, it contracts, which is a good thing because that means less sticking.

Lime Chili Chicken Skewers #chickenskewers #chickenkabobs #limechili #whole30 #paleo

The Recipe: Lime Chili Chicken Skewers

What you need: a good knife and reusable container with lid. 

5 from 12 votes
Lime Chili Chicken Skewers
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These simple marinated Lime Chili Chicken Skewers are the perfect main course for any backyard BBQ or tailgate party! And they are Paleo, Keto and Whole30 Compliant.

Course: dinner
Cuisine: BBQ
Keyword: bbq chicken, kabobs, kebabs, lime chili chicken skewers
Servings: 4 servings
Author: Linda Spiker
Ingredients
Marinade:
  • Remember when it comes to marinating, longer is better. This chicken can be marinated 1-24 hours. I usually prep it a day ahead, or the morning I plan to serve it.
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons red wine vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon sweet paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne pepper (1/4 tsp=mild, 1/2 tsp=med, use as much as you want for hot!)
Chicken:
  • 2 pounds boneless, skinless chicken breasts or thighs, or a combination of the two, cut into 1 1/2" chunks (I am going to push for dark meat here. It's so much more moist than breasts...trust me:)
  • sea salt and freshly ground pepper to taste
Optional Garnishes:
  • chopped cilantro
  • your choice of small green or red hot chili pepper sliced, or red pepper flakes
  • lime wedges for squeezing over chicken
Instructions
For Marinade:
  1. Whisk all ingredients together and set aside

For Chicken Skewers:
  1. Cut chicken into cubes and place in a covered container. Pour marinade over chicken and refrigerate for 1-24 hours (the longer the better) Turn meat halfway through marinating time to make sure all chicken is coated in marinade.

  2. Remove chicken from marinade and place on four skewers, sprinkle generously with sea salt and pepper to taste

  3. Spray clean grill with organic non stick spray and preheat grill to 425 degrees

  4. When grill is hot, add skewers. Close lid and cook for 10-12 minutes or until juices run clear, turning halfway through cooking time (if your chicken is cut into bigger chunks, allow more time)

  5. Remove, and garnish with cilantro and peppers if desired

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Grilled Chicken with Strawberry and Arugula Salad!

Spring and summer, the time for simple, lovely, easy to put together meals. We love this Grilled Chicken with Strawberry and Arugula Salad for it’s simplicity, flavor and beauty. See what we mean…
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Chicken:

Brining is the secret to success when it comes to boneless, skinless chicken breasts (don’t worry it’s easy!). These breasts were brined in sea salt salt and water for 30 minutes, then grilled to juicy perfection. No dry, tasteless chicken breasts here!

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Salad:

Peppery arugula with sweet, ripe, colorful strawberries, sprinkled with roasted pine nuts. So simple. So lovely.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

The Dressing:

We give you two choices: we prefer an olive oil and white balsamic vinaigrette on this salad. It’s smooth, fresh and light, perfect for spring and summer. But you can also use a traditional balsamic.

Grilled Chicken with Strawberry and Arugula Salad! #grilledchicken #strawberrysalad #paleo #whole30 #recipesfortwo

 

The Recipe: Grilled Chicken with Strawberry and Arugula Salad!

What you need: Himalayan or kosher sea salt for brining and a quality white balsamic vinegar (<—our fave but we also like this one) If you prefer you can use a traditional balsamic. You will also need parchment paper and a rolling pin for pounding chicken.

5 from 8 votes
Grilled Chicken with Strawberry and Arugula Salad!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A fresh, light, beautiful spring/summer salad with a choice of white balsamic vinaigrette or traditional balsamic vinaigrette. Paleo and Whole 30!

Course: dinner, Main Course
Cuisine: American, BBQ, grilling
Keyword: #bbq, #easy dinner, Paleo, whole30
Servings: 4
Author: Linda Spiker
Ingredients
For Chicken:
  • 4 smallish boneless skinless chicken breasts, pounded and brined
  • 6 cups water
  • 1/3 cup sea salt, I use Himalayan sea salt, but you can use Kosher too
  • sea salt, pepper, olive oil
For Salad:
  • 4 cups organic baby arugula
  • 2 cups sliced organic strawberries
  • 1/4 cup roasted pine nuts
For White Balsamic dressing:
  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons white balsamic
  • 1 tablespoon fresh lemon juice
  • pinch sea salt and black pepper
If using traditional balsamic
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon dijon mustard
  • pinch sea salt and pepper
Instructions
  1. Place water and salt in a large bowl and stir

  2. Place chicken breasts between folded parchment paper and pound with a rolling pin until uniformly thick (about 3/4" thick is best)

  3. Place breasts in salt water for 30 minutes

While breasts brine, prepare salad and dressing, preheat grill:
  1. After breasts have brined for 20 minutes, place lettuce and sliced berries on platter, sprinkle with pine nuts and  whisk together dressing ingredients

  2. Preheat grill on high, about  425 degrees

  3. After breasts have brined for 30 minutes, remove breasts from water, pat dry with paper towels

  4. Brush with olive oil and season with salt and pepper, to taste

  5. Place breasts on preheated grill, close lid and cook until nice golden grill marks are established (3-4 minutes), then turn the meat a quarter turn (don’t flip, just rotate the same side a 1/4 turn) and cook until new criss-cross marks appear.  (3-4 minutes)

  6. Turn breasts over, lower heat to med/low (about 350 degrees) close lid and cook for five more minutes until just cooked through. Don't over cook! Remove from grill

  7. Whisk dressing again and dress salad

  8. Leave whole or if desired, cut breasts on the diagonal and serve topped with salad

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Peach, Prosciutto and Burrata Grilled Naan Pizza!

Summer and grilling… two of my favorite things! This week we grilled up these Peach, Prosciutto and Burrata Naan Pizzas and were they a hit! So fresh, summery, flavorful and delicious, it’s hard to eat only one!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

Peach, Prosciutto and Burrata Grilled Naan Pizza!

 

Grill or Oven? It’s All Good!

While I prefer to make these on the grill (who wants to heat up a kitchen?) I will give you instructions for both the oven and the grill. Each are equally easy and tasty. Look at those sweet peaches and fresh basil…yum!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Bread and The Toppings:

I start with a delicious store bought naan bread drizzled with olive oil and sprinkled with freshly grated parmesan cheese. Then I add a couple slices of prosciutto, burrata cheese, fresh peach slices and walnuts. Burrata cheese is a combination of mozzarella and cream. Dreamy is what it is! Pop pizza on the grill or into the oven and just 6-7 minutes later you have an amazing meal. Garnish with fresh basil and (affiliate link)  balsamic glaze and serve!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

That Glaze Though:

I know the balsamic glaze may seem like a small thing, something maybe you could skip, but please DON”T! That balsamic makes all the difference. Balsamic glaze is reduced balsamic vinegar with the consistency of syrup, which is why is stays put where you pour it, and the glaze adds spectacular flavor to this pizza. Sweet and tangy it is the perfect finishing touch drizzled on creamy burrata and warm peaches.

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Recipe: Peach, Prosciutto and Burrata Grilled Naan Pizza!

What you’ll need: If you don’t use a grill due to lack or room, let me introduce you the the cool little grill we have! We take this mini grill to the beach and the park. It’s small enough to store easily and fits on apartment balconies with no problem! You will need a microplane for grating parmesan. The balsamic glaze can be found in most grocery stores or you can have it delivered to your door.

5 from 3 votes
Peach, Prosciutto and Burrata Grilled Naan Pizza!
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An easy to make, delicious grilled summer pizza! 

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe, kid-friendly recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 pieces of naan a traditional Indian bread
  • 2 tablespoons olive oil give or take
  • 1/2 cup freshly grated parmesan
  • 8 slices prosciutto
  • 4-6 ounces burrata cheese
  • 3 ripe peaches sliced
  • 1/3 cup raw walnuts pieces
  • 1/3 cups freshly chopped basil
  • Balsamic glaze
Instructions
  1. Preheat grill or oven to 425. If using oven, place oven rack in upper third of oven.
  2. Brush each piece of naan with olive oil, leaving an inch of crust without oil
  3. sprinkle with parmesan
  4. place two pieces of prosciutto on each piece of naan
  5. drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish
  6. sprinkle with walnuts
  7. Place naan onto grill and close lid. If using oven, place pizzas directly on rack (you may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas)
  8. Cook for 6-7 minutes or until bread is warm and cheese is melted
  9. Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze. Eat and give the universe some gratitude for those peaches!

 

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Grilled Chicken and Vegetables with Red Bell Pepper Sauce

Prepare to be dazzled. This Grilled Chicken and Vegetables with Red Bell Pepper Sauce is one beautiful, healthy meal! And it is actually easy to make.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Veggies:

This recipe is loaded with an array of fresh vegetables. And the great thing about grilling veggies is there is very little clean up! After grilling potato ‘nibbles’ (or fingerling potatoes), red onion, corn off the cob, yellow squash, asparagus, and baby bok choy, I toss them all together with fresh arugula and cherry tomatoes!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Chicken:

There is a secret to grilling chicken breasts so they turn out moist and tender. It’s called brining, and it’s as simple as soaking the breasts in salted water!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Sauce:

This Spicy Red Bell Pepper Sauce tastes great on chicken, but I drizzle some on the grilled veggies too. It’s made with roasted red bell peppers, mayonnaise, cayenne pepper, and garlic. To learn to roast your own red peppers click here! To keep this meal low stress, I recommend making the sauce in advance. It can be kept in the fridge for up to a week.

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Grilling:

The great thing about this meal is almost all of it is done on the grill. I use a grilling pan for most of the vegetables. The grill pan you choose should have small slits in the bottom so smaller vegetables, like corn, don’t fall through. You can place the asparagus and bok choy right on the grill!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetablesThe Finished Meal!

After removing veggies from the grill I toss them with fresh arugula and cherry tomatoes, add a few avocado slices to the chicken, drizzle with the Red Bell Pepper Sauce and honestly, it’s one of the prettiest meals I have ever seen!

Grilled Chicken and Vegetables with Red Bell Pepper Sauce #whole30 #paleo #grilledchicken #grilledvegetables

The Recipe: Grilled Chicken and Vegetables with Red Bell Pepper Sauce

Tips and what you will need: you will need a good (affiliate link) grill pan. Be sure to read my “How To Grill Perfectly Tender Chicken Breasts Every Time!” blog post so you are well versed on how to achieve a perfectly tender chicken breast.You can find a large wooden serving board here. This recipe is paleo/whole30, gluten free, grain free, dairy free. To learn to roast your own red peppers click here! 

5 from 6 votes
Grilled Chicken and Vegetables with Red Bell Pepper Sauce
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

A colorful, gluten, grain, and dairy free meal! To keep this meal low stress you can prepare the sauce in advance and be sure to follow the directions below and prep all veggies so they are ready to go when needed.

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, gluten-free recipe, grilling recipe
Servings: 4 servings
Author: Linda Spiker
Ingredients
For Chicken:
  • 1/3 cup Sea salt
  • 4 boneless/skinless chicken breasts pounded and brined (see blog post linked above for visual)
  • 6 cups water
  • olive oil to brush on chicken
  • sea salt
  • pepper
The Veggies:
  • 1 cup potato 'nibbles' or fingerling potatoes if you can't find them use small 'new' potatoes
  • 1 red onion peeled, cut in half, the quarter each half
  • 1 small yellow squash summer squash or small zucchini, diced
  • 2 cobs corn kernels shaved off with knife
  • 1 bunch asparagus trimmed, brush with olive oil and sprinkle with sea salt and pepper
  • 2 baby bok choy cut in half, brush with olive oil and sprinkle with sea salt and pepper
  • 1 cup cherry tomatoes halved (any combination of colors)
  • handful arugula
  • avocado slices (optional)
  • 1/3 cup olive oil approximately
For Spicy Red Bell Pepper Sauce
  • 1/2 cup chopped roasted red bell peppers (from a jar or see link above to make your own)
  • 3/4 cups good quality mayonnaise
  • 1 tablespoon minced garlic
  • one generous pinch sea salt
  • 1/8 teaspoon cayenne pepper
  • a little olive oil if needed for thinning
Instructions
To brine and prepare chicken breasts:
  1. Place 6 cups water and 1/3 cup sea salt in a large bowl and stir

  2. Place chicken breasts one at a time between folded parchment paper or plastic and pound with a rolling pin until uniformly thick, about 1/2"-3/4" thick. (see blog post linked above for visual)
  3. Place breasts in salt water for 30 minutes.
While breasts brine, place a pot of water to boil, prep all veggies and make sauce:
 
  1. Prep veggies. When water boils, add potatoes and cook just until soft, but still firm. Remove from water and set aside. While potatoes cook, make sauce

For Sauce:
  1. Combine all the ingredients in a food processor or blender, and process for 30 seconds. Scrape down the sides rubber spatula, and process for 30 seconds longer. If needed, thin with a little olive oil. Store in an airtight container in the refrigerator for up to 1 week.

Prep Grill and cook meal:
  1. Make sure grill is clean and wipe with coconut oil or spray. Preheat grill to 425 degrees.
  2. Place prepared onions into a large bowl, drizzle lightly with olive oil and toss with a little salt and pepper. Pour onions into grill pan. In same bowl used to prepare onions, add boiled potatoes, corn, and squash. Drizzle with olive oil, sprinkle with sea salt and pepper. Set aside.

  3. Place grill pan with onions on heated grill. Close lid. Cook for five minutes, stirring occasionally.
  4. Remove breasts from brine, pat dry with paper towels.
  5. Brush with olive oil and season with salt and pepper.
  6. Add mixed veggies to grill pan and place chicken breasts on grill. Close lid. Cook for 5-6 minutes, then turn breasts. Add prepared bok choy and asparagus to grill. Cook for 5-6 minutes, turning halfway through cooking time. Remove all food from grill. Place a handful of arugula and cherry tomatoes into the same bowl you used for the veggies, then pour warm grilled veggies into bowl and toss. Pour onto serving platter. Place breasts next to veggies, top with sauce and avocados if desired. Serve!
 

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