# Stone Fruit Salad with Chicken and Burrata

Recipe by [Tomás Herrera](https://fridge.menu/en/u/tomasherrera)

A fresh salad pairing roast chicken with stone fruit, tomatoes, rocket and creamy burrata.

Servings: 4 · Prep 15 min · Cook 30 min · Salads

Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Stone Fruit Salad with Chicken and Burrata](https://image.fridge.menu/adaptations/firkdnrz/31aca1a5bc75bc42c65abadea16056bf2316346ca788970588a4985513127bd2.jpg)

## Ingredients

- 400 g [Chicken breast](https://fridge.menu/en/i/chicken-breast)
- 2 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest, half a lemon
- 20 g [Butter](https://fridge.menu/en/i/butter)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1 pinch [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 pcs [Bread](https://fridge.menu/en/i/bread) — slices
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Dijon mustard](https://fridge.menu/en/i/dijon-mustard)
- 2 tbsp [Elderflower syrup](https://fridge.menu/en/i/elderflower-syrup)
- 1 tbsp [Apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 4 pcs [Peach](https://fridge.menu/en/i/peach) — sliced
- 4 pcs [Apricot](https://fridge.menu/en/i/apricot) — sliced
- 200 g [Tomato](https://fridge.menu/en/i/tomato) — halved
- 150 g [Rocket](https://fridge.menu/en/i/arugula)
- 30 g [Pine nuts](https://fridge.menu/en/i/pine-nut) — toasted
- 300 g [Burrata](https://fridge.menu/en/i/burrata)
- 1 bunch [Basil](https://fridge.menu/en/i/basil) — fresh

## Steps

1. Season the chicken breast with salt, pepper, grated lemon zest and thyme, place in a greased baking dish, dot with butter and roast in an oven preheated to 200°C (fan) for about 20 minutes. (20 min)
2. Cube the bread, toss with olive oil, salt and pepper, and bake in an oven preheated to 200°C (fan) for 10-12 minutes. (11 min)
3. Whisk together all the dressing ingredients with the elderflower syrup and adjust the seasoning to taste.
4. Arrange the peaches, apricots and tomatoes on a platter, scatter over the rocket and sliced chicken, top with croutons and pine nuts, drizzle with the dressing and serve with the burrata and basil.

Published 2026-10-10

https://fridge.menu/en/r/stone-fruit-chicken-burrata-salad-firkdnrz

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