Summer Peach & Burrata Salad with Mint & Balsamic Glaze

 

Celebrate peach season with this Summer Peach & Burrata Salad with Mint & Balsamic Glaze. Sweet ripe peaches, creamy burrata, peppery arugula, fresh mint, and a drizzle of balsamic come together in a light, refreshing salad that's perfect for lunch or a summer dinner.

Summer Peach & Burrata Salad with Mint & Balsamic Glaze

Stone fruit season is one of my favorite times of the year. As soon as peaches start showing up at the farmers market and grocery store, I can't wait to bring them home and find new ways to enjoy them beyond dessert. Whether they're tucked into breakfast, paired with grilled meats, or layered into fresh salads, there's just something about ripe summer peaches that makes every meal feel a little more special.

I'll admit, I had to convince my husband to give this one a try. He's definitely more of a savory kind of guy and has never been the biggest fan of fruit in his salads. But after one bite, he was completely on board. Maybe it was the rich, creamy burrata, the subtle peppery bite of the arugula, or the way the sweet peaches balanced everything so beautifully. Whatever the reason, this salad quickly earned a spot on our list of summer favorites.

We love enjoying fresh salads like this for a leisurely lunch or serving them alongside grilled chicken, steak, or seafood for an easy summer dinner. The combination of juicy peaches, creamy burrata, crisp greens, fresh mint, and a light drizzle of balsamic glaze feels elegant without being complicated, making it just as perfect for entertaining as it is for a quiet meal at home.

As long as peaches are in season, this Summer Peach & Burrata Salad with Mint & Balsamic Glaze will be on repeat in our kitchen. It's fresh, colorful, and one of those recipes that reminds me just how delicious simple, seasonal ingredients can be.

-- Ingredients

One of the best things about this salad is that every ingredient has a purpose. Sweet, juicy peaches are balanced by peppery arugula, creamy burrata, fresh mint, and a drizzle of good olive oil. The result is a salad that's simple, elegant, and full of fresh summer flavor.

Salad Greens

• Green leaf lettuce
• Arugula

Fresh Produce

• Ripe peaches
• Red onion
• Fresh mint

Dairy

• Burrata cheese

Finishing Touches

• Extra-virgin olive oil
• Flaky sea salt
• Freshly ground black pepper
• Balsamic glaze (served on the side)

-- Equipment

You won't need anything fancy for this salad—just a few kitchen basics and quality serving pieces that let the fresh ingredients shine.

You'll Need

• Large salad bowl or serving platter
• Sharp chef's knife
• Cutting board
• Small serving bowl or bottle for the balsamic glaze
• Salad tongs or serving spoons

My Go-To's

These are a few kitchen staples I reach for whenever I'm building fresh seasonal salads.

• Medium Serving Platter – Perfect for building salads with creamy burrata cheese so it doesn't sink to the bottom.
• Chef's Knife – A sharp knife makes clean slices through ripe peaches and delicate burrata.
• Olive Oil Cruet – Makes it easy to drizzle just the right amount of extra-virgin olive oil over the finished salad.

-- Let's Make It Together

Start by arranging the green leaf lettuce and arugula in a large serving bowl or on a wide platter. Using mostly green leaf lettuce with just enough arugula creates the perfect balance—the greens stay light and crisp while the arugula adds just a subtle peppery bite.

Nestle the sliced peaches throughout the greens, followed by the thin slices of red onion. Tear the burrata into generous pieces and place it around the salad so every serving gets a little of its creamy goodness.

Scatter the torn mint leaves over the top, then finish with flaky sea salt, freshly ground black pepper, and a generous drizzle of extra-virgin olive oil.

Transfer the balsamic glaze to a small serving dish or bottle and place it on the table so everyone can drizzle their own. Since balsamic glaze has a bold, concentrated flavor, serving it on the side lets each person find the balance they enjoy most.

Serve immediately while the peaches are at their juiciest and the burrata is wonderfully creamy.

-- Perfecting the Salad

The best salads start with the best ingredients, and this one is no exception. Choose peaches that are fragrant and slightly soft to the touch—they should be ripe but still hold their shape when sliced.

Using mostly green leaf lettuce with a smaller amount of arugula keeps the peppery flavor from overwhelming the sweetness of the peaches. And don't skip the flaky salt. Just a small sprinkle enhances both the fruit and the creamy burrata in a surprising way.

Finally, allow the burrata to come to room temperature for about 20 minutes before serving. Its creamy center will be softer and even more luxurious.

-- Add Your Touch

This salad is easy to customize depending on what's in season or what you have on hand.

• Add toasted pistachios or pecans for extra crunch.
• Top with grilled chicken for a heartier meal.
• Substitute nectarines for the peaches.
• Add prosciutto for a sweet-and-savory twist.
• Finish with a sprinkle of cracked pink peppercorns for color and gentle spice.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

More Fresh Summer Favorites

If you're making the most of summer produce, here are a few more seasonal recipes to enjoy while the markets are overflowing with fresh fruits and vegetables:

• Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough
• Caramelized Zucchini with Whipped Feta, Pistachios & Mint
• Creamy Summer Labneh with Peaches, Pistachios & Prosciutto
• Marinated Cherry Tomatoes and Angle Hair Pasta
• Citrusy Garlic Steak with Fresh Mango Salsa

These recipes celebrate simple ingredients, vibrant flavors, and the joy of gathering around the table during the best days of summer.

Before You Start

Can I make this salad ahead of time?
You can prep the ingredients a few hours in advance, but wait to assemble the salad until just before serving to keep the greens crisp and the peaches fresh.

What if I can't find burrata?
Fresh mozzarella or goat cheese make a wonderful substitute, although burrata's creamy center gives the salad its signature richness.

Should I peel the peaches?
No. The skin adds beautiful color, texture, and helps the slices hold their shape.

Why serve the balsamic glaze on the side?
Balsamic glaze has a rich, concentrated sweetness, and everyone's preference is different. Serving it at the table allows each person to add just the amount they enjoy without overwhelming the delicate balance of the salad.

5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

 

Make this 5-Ingredient Grilled Halloumi Spinach Salad in just 20 minutes! The seventh recipe in my 5-Ingredient Meal Series features grilled halloumi, fresh spinach, cucumber, olives, and Greek vinaigrette for an easy lunch or flavorful side dish.

5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

Some of my favorite recipes are the ones that prove you don't need a long ingredient list to make something fresh, satisfying, and full of flavor. This 5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes) is one of those recipes. With golden grilled halloumi, fresh baby spinach, crisp English cucumber, briny Kalamata olives, and a bottled Greek vinaigrette, you can have a beautiful salad on the table with very little effort.

I'm excited to share that this recipe is the seventh installment in my 5-Ingredient Meal Series, where every recipe is built around just a handful of easy-to-find ingredients and comes together in 30 minutes or less. Whether you're looking for a light lunch, an easy side dish for grilled meats, or a simple way to add more fresh flavors to your week, this salad is a wonderful reminder that less really can be more.

The grilled halloumi is the star of the show, developing a warm, golden crust while staying deliciously soft inside. Paired with crisp vegetables and a tangy Greek vinaigrette, every bite is packed with texture and bold flavor, making this an easy recipe you'll find yourself coming back to again and again.

Enjoy!

Ingredients

• Baby Spinach - Fresh baby spinach creates the perfect crisp, tender base for this simple salad.

• Halloumi Cheese - Use a block of halloumi and slice it into ½-inch strips before grilling.

• English Cucumber - Adds fresh crunch and balances the richness of the grilled cheese.

• Kalamata Olives - Their briny flavor complements the halloumi and Greek vinaigrette beautifully.

• Greek Vinaigrette - A good bottled Greek vinaigrette keeps this recipe quick while adding plenty of tangy flavor.

-- Equipment

You only need a handful of items to make this salad.  Here are my favorites.

(My Go-To's)

• Non-stick skillet
• Cutting board
• Chef's knife
• Large salad bowl
• Tongs

-- Let's Make It Together

1. Slice the halloumi.
2. Grill until golden on both sides.
3. Add spinach, cucumber, and olives to a large bowl.
4. Top with grilled halloumi.
5. Season with pepper and drizzle with vinaigrette.

-- Perfecting the Cooking Process

Halloumi browns best in a hot, dry non-stick skillet, so there's no need to add oil. Resist moving the cheese too soon—letting it cook undisturbed for several minutes creates that delicious golden crust while keeping the inside soft and chewy.

-- Add Your Touch

A great thing about salad is that you can make them your own.  Add in what you like.  Here are some ideas:

• Add cherry tomatoes.
• Toss in chickpeas.
• Sprinkle with toasted pine nuts.
• Add fresh dill or parsley.
• Finish with a squeeze of lemon.

Set the Mood

Food is about more than just the recipe—it’s about the moment around the table. Here are a few simple ideas to set the mood when you serve this dish.

More Fresh Salads to Enjoy

If this grilled halloumi spinach salad hit the spot, I've got plenty more fresh and flavorful salads waiting for you. Whether you're looking for a light lunch, an easy side dish, or a salad hearty enough for dinner, these recipes are perfect for adding more fresh ingredients to your table.

Chicken Quinoa Salad with Spicy Cashews & Ginger Lime Dressing

Easy Taco Salad

Warm Roasted Sweet Potato & White Bean Salad

Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing

Nectarine & Feta Salad with Toasted Almonds

Explore the 5-Ingredient Meal Series

One of my favorite ways to simplify cooking is by proving that you don't need a long shopping list to make something delicious. This Grilled Halloumi Spinach Salad is the seventh recipe in my 5-Ingredient Meal Series, where every recipe uses just five simple ingredients and comes together in 30 minutes or less.

If you've enjoyed this recipe, I'd love for you to explore the rest of the series. You might just discover your next favorite easy meal!

     5-Ingredient Meal Series     

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Fresh zucchini ribbons with cherry tomatoes, olives, and feta tossed in a za’atar vinaigrette.

Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes) — A quick, flavor-packed salad with crunchy ramen noodles, edamame, and a bright Asian-style dressing.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes) — A shortcut steakhouse-inspired salad with juicy seared steak, crisp greens, and bold flavor.

Before You Start

Can I make this salad ahead of time?
Yes! You can wash the spinach, slice the cucumber, and cook the halloumi ahead of time. For the freshest texture, store the ingredients separately and drizzle the Greek vinaigrette over the salad just before serving.

What is halloumi cheese?
Halloumi is a semi-firm cheese traditionally made in Cyprus. Its high melting point allows it to develop a delicious golden crust when grilled while staying soft and chewy inside, making it perfect for salads like this one.

Do I need to use a non-stick skillet?
A non-stick skillet works best because it helps the halloumi brown evenly and release easily once it's ready to flip. There's no need to add oil to the pan.

Can I serve this as a main dish?
Absolutely! This salad makes a satisfying light lunch on its own. To make it a heartier dinner, pair it with warm pita bread or add grilled chicken or chickpeas for extra protein.

Can I substitute another cheese?
Halloumi is what makes this recipe unique because it holds its shape when cooked. If you can't find it, grilled paneer is the closest substitute, although the flavor and texture will be slightly different.

Chicken Berry Panzanella Salad with Cider Vinaigrette (5 Ingredients, 30 Minutes)

 

Chicken Berry Panzanella Salad with Cider Vinaigrette combines rotisserie chicken, toasted artisan bread, fresh strawberries, and spinach in a colorful meal-sized salad. Part of the 5 Ingredients, 30 Minutes series, this easy recipe is perfect for busy weeknights, simple lunches, and warm-weather entertaining.

Chicken Berry Panzanella Salad with Cider Vinaigrette (5 Ingredients, 30 Minutes)

One of my favorite parts of creating recipes for my 5 Ingredients, 30 Minutes series is discovering just how much flavor can come from a handful of simple ingredients. This Chicken Berry Panzanella Salad with Cider Vinaigrette is a perfect example.

Fresh strawberries tend to get all the attention in desserts, but I love finding savory ways to use them as well. Paired with rotisserie chicken, toasted artisan bread, fresh spinach, and a tangy cider vinaigrette, they bring a bright, unexpected sweetness that transforms a simple salad into something memorable.

The simple cider vinaigrette is what brings everything together. A combination of cider vinegar, olive oil, Dijon mustard, and honey creates a dressing that's tangy, lightly sweet, and perfectly suited to both the strawberries and the savory chicken. Of course, if you're looking for an even quicker shortcut, your favorite bottled vinaigrette works beautifully here too.

What I love most about this recipe is how effortlessly it comes together. The rotisserie chicken provides a quick shortcut, the toasted bread adds the hearty character that makes a panzanella so satisfying, and the strawberries add a burst of freshness that feels right at home during both spring and summer.

This isn't the kind of salad that leaves you searching for a snack an hour later. Between the chicken and the bread, it's substantial enough for dinner while still feeling light and fresh. Whether you're looking for an easy weeknight meal, a casual lunch with friends, or simply a new way to enjoy seasonal produce, this recipe delivers big flavor with very little effort.

-- Ingredients

• Rotisserie Chicken - A time-saving shortcut that adds plenty of protein and makes this salad substantial enough for a complete meal.

• Day-Old Artisan Italian Bread - Day-old bakery Italian bread is ideal for panzanella. The slightly drier texture absorbs the vinaigrette and strawberry juices beautifully without becoming mushy. If you're using fresh bread, a quick trip to the oven helps create the perfect texture.

• Baby Spinach - Adds freshness and a tender leafy base that pairs beautifully with the berries and chicken.

• Strawberries - Their natural sweetness balances the savory ingredients and adds a burst of color to every bite.

• Cider Vinaigrette - A simple homemade vinaigrette made with cider vinegar, olive oil, Dijon mustard, and honey. The sweet-tangy flavor pairs beautifully with both the strawberries and the chicken. Short on time? Use your favorite store-bought vinaigrette instead.

-- Equipment

• Large mixing bowl
• Baking sheet (for toasting bread cubes)
• Chef's knife
• Cutting board
• Measuring cups
• Large serving platter

My Go-To's

• Large Salad Bowl - A generously sized bowl makes tossing hearty salads much easier and helps distribute the vinaigrette evenly.

• Half Sheet Pan - Perfect for toasting bread cubes quickly and evenly without overcrowding.

• Chef's Knife - A sharp chef's knife makes quick work of chopping chicken, slicing strawberries, and preparing ingredients for salads and grain bowls.

-- Let's Make It Together

Start by making the cider vinaigrette. Add the cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper to a jar with a tight-fitting lid. Give it a good shake until everything is combined and slightly creamy. Set it aside while you prepare the rest of the salad. 

Next, prepare the bread. Day-old bakery Italian bread works best for panzanella because the drier texture soaks up the dressing and juices from the strawberries while still holding its shape.

If your bread is fresh, simply preheat the oven to 450°F. Spread the bread cubes in a shallow baking pan, drizzle lightly with olive oil, and toss to coat. Bake for about 5 minutes, stirring once halfway through, until the cubes are lightly toasted and crisp around the edges. Allow the bread to cool slightly before adding it to the salad.

Add the chopped rotisserie chicken, spinach, and toasted bread cubes to a large bowl. Drizzle in about half of the vinaigrette and gently toss everything together until evenly coated.

Transfer the salad to a serving platter or large bowl. Scatter the sliced strawberries over the top and finish with the remaining vinaigrette.

-- Perfecting the Cooking Process

The secret to a great panzanella is the bread. Slightly dry, day-old Italian bread absorbs the vinaigrette and strawberry juices while maintaining enough structure to create the signature texture of the salad. Fresh bread can work too, but taking a few minutes to toast it first helps mimic the qualities that make traditional panzanella so satisfying.

-- Add Your Touch

This salad is wonderfully flexible and easy to customize.

• Add crumbled feta or goat cheese.
• Substitute arugula for some of the spinach.
• Add blueberries for extra berry flavor.
• Toss in toasted pecans or almonds for crunch.
• Use grilled chicken instead of rotisserie chicken.
• Swap the homemade vinaigrette for your favorite bottled dressing.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Chicken Berry Panzanella Salad with Cider Vinaigrette is proof that a handful of simple ingredients can create a meal that feels fresh, satisfying, and a little special. As part of my 5 Ingredients, 30 Minutes series, it's one of those recipes that comes together quickly while still showcasing the beauty of seasonal produce.

If you enjoyed this recipe, be sure to explore more recipes from my 5 Ingredients, 30 Minutes collection below.

     5-Ingredient Meal Series     

Looking for quick, flavorful meals with minimal effort? Here’s the lineup of 5-Ingredient Meals in this series—each designed to be ready in 20–30 minutes, packed with flavor, and perfect for busy weeknights:

5-Ingredient Steak Salad with Avocado (Ready in 30 Minutes!) - Juicy grilled steak paired with Southwestern-style salad kit, black beans, avocado, and bell peppers.

5-Ingredient Caesar Pasta Salad (Ready in 30 Minutes!) - Mini farfalle pasta tossed with Caesar salad kit, salami, pepperoncini, red onion, and Parmesan-crouton topping.

5-Ingredient Asian-Inspired Kohlrabi & Cabbage Slaw (Ready in 30 Minutes!) - Crisp kohlrabi and cabbage with a zesty chili-peanut dressing, lime, and cilantro — perfect for a refreshing side.

5-Ingredient Zucchini Ribbon Salad (Ready in 20 Minutes!) -Fresh zucchini ribbons with cherry tomatoes, olives, and feta tossed in a za’atar vinaigrette.

Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes) — A quick, flavor-packed salad with crunchy ramen noodles, edamame, and a bright Asian-style dressing.

5-Ingredient Steak Salad for Two (Steakhouse Style in 30 Minutes) — A shortcut steakhouse-inspired salad with juicy seared steak, crisp greens, and bold flavor.

Before You Start

This Is a Meal-Sized Salad
Thanks to the rotisserie chicken and hearty bread, this isn't a side salad. It's designed to serve as a complete lunch or dinner.

Can I Make It Ahead?
You can prepare all the ingredients ahead of time, but wait to combine everything until shortly before serving. This helps preserve the texture of the bread and keeps the spinach fresh.

Can I Use Another Berry?
Yes. Blueberries, blackberries, or a combination of berries work beautifully in this recipe.

What Makes This a Panzanella?
Traditional panzanella is an Italian bread salad built around toasted or stale bread that absorbs dressing and juices from the other ingredients. The bread becomes part of the salad rather than simply serving as a topping.

Can I Double the Recipe?
Absolutely. This recipe scales easily for potlucks, casual entertaining, meal prep lunches, or family gatherings.

Can I skip toasting the bread?
Technically yes, but toasting is highly recommended. The crisp bread creates the signature texture that makes panzanella unique and helps it hold up after being dressed.

What Kind of Bread Works Best?
Day-old bakery Italian bread is the traditional choice for panzanella. Because it's slightly dry, it readily absorbs the vinaigrette and juices from the strawberries without falling apart. If your bread is fresh, simply toast the cubes in a 450°F oven for about 5 minutes with a light drizzle of olive oil before assembling the salad.

Can I Use Store-Bought Dressing?
Absolutely. The homemade cider vinaigrette comes together in minutes and complements the strawberries beautifully, but a good-quality bottled vinaigrette works well when you're looking for an even faster meal.

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad is an easy summer dinner featuring crispy panko-Parmesan chicken and a bright cucumber salad. A weeknight-friendly meal that's satisfying, fresh, and perfect for warm-weather cooking.

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

There are certain summer evenings when I want comfort food, but I don't want a heavy meal or a hot kitchen. That's exactly how this recipe came to be.

My family loves crispy chicken cutlets, but standing over a skillet of splattering oil on a warm California evening isn't my idea of fun. The air fryer solves that problem beautifully, creating a golden, crispy coating without heating up the kitchen or leaving a mess behind.

To keep the meal feeling fresh and seasonal, I paired the chicken with a simple lemon dill cucumber salad. The cool cucumbers, bright lemon, and fresh herbs balance the crispy Parmesan coating perfectly, creating a dinner that feels both satisfying and light.

It's the kind of meal that's easy enough for a busy weeknight but special enough to enjoy outside on the patio with a cold drink and the last bit of sunshine.

Enjoy!

-- Ingredients

For the Lemon Dill Cucumber Salad

• English Cucumber - Thinly sliced cucumber provides a cool, refreshing contrast to the crispy chicken.

• Fresh Lemon Juice - Adds brightness and helps lightly marinate the cucumbers.

• Fresh Dill - Fresh dill brings a garden-fresh flavor that pairs beautifully with cucumber and lemon.

• Kosher Salt & Black Pepper - Simple seasonings that allow the fresh ingredients to shine.

For the Chicken Cutlets

• Flour & Cornstarch - The combination helps create a light, crisp coating.

• Eggs - Help the breading adhere to the chicken.

• Dijon Mustard - Adds subtle flavor and richness to the coating.

• Panko Breadcrumbs - The key to achieving a crunchy crust in the air fryer.

• Parmesan Cheese - Adds savory flavor and beautiful golden color.

• Chicken Breast Cutlets - Thin cutlets cook quickly and evenly, making them ideal for air frying.

• Cooking Spray - Helps the coating crisp and brown beautifully.

-- Equipment

• Air fryer
• Three shallow breading dishes
• Mixing bowl
• Whisk
• Tongs
• Instant-read thermometer
• Cutting board and knife

My Go-To's

• Air Fryer - My favorite air fryer for creating crispy, golden chicken without the mess of traditional frying. It keeps the kitchen cooler and delivers excellent texture every time.

• Instant-Read Thermometer - The easiest way to ensure perfectly cooked chicken without overcooking.

• Shallow Prep Dishes - These large trays keep a simple breading station organized and efficient. I use mine all the time and have had them for years.

-- Let's Make It Together

Toss the cucumbers with lemon juice, dill, salt, and pepper and set aside.

Set up three breading stations: flour and cornstarch in the first, eggs and Dijon in the second, and panko with Parmesan in the third.

Coat each chicken cutlet through all three stations, then lightly spray both sides with oil.

Air fry at 375°F until golden brown and cooked through, flipping halfway through cooking.

Let the chicken rest for a few minutes, then serve alongside the cucumber salad.

-- Perfecting the Cooking Process

The secret to the best texture is the combination of cornstarch and panko breadcrumbs. The cornstarch helps create a delicate, crisp coating while the panko delivers plenty of crunch. Don't skip the resting time after air frying—the crust continues to set and becomes even crispier during those few minutes.

-- Add Your Touch

This recipe is easy to customize depending on what you have available.

• Add crumbled feta to the cucumber salad
• Substitute fresh parsley or chives for the dill
• Serve with roasted baby potatoes
• Add a side of fresh fruit for a complete summer meal
• Finish the chicken with extra Parmesan before serving
• Serve with lemon wedges for extra brightness

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

This Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad recipe is proof that comfort food and summer cooking can absolutely go hand in hand. The crispy chicken satisfies those comfort-food cravings while the bright cucumber salad keeps everything feeling fresh, light, and seasonal.

If you're looking for more easy summer meals, be sure to check out my:

Italian Picnic Sandwich for a Crowd

Mixed Berry Galette with Lemon & Vanilla

Creamy Spinach Artichoke Pasta with Lemon & Peas  

5 Ingredient Steak Salad for Two

Whether you're feeding your family after a busy day or enjoying dinner outside on a warm evening, I hope this recipe brings a little extra sunshine to your table.

Before You Start

Use Thin Chicken Cutlets
Thin chicken cutlets cook quickly and evenly in the air fryer. If your chicken breasts are thick, butterfly them or pound them to an even thickness before breading.

Don't Skip the Cornstarch
The combination of flour and cornstarch helps create a lighter, crispier coating. It's one of the secrets to getting that golden crunch without deep frying.

Give the Cucumbers Time to Marinate
Mix the cucumber salad before you start breading the chicken. While the chicken cooks, the cucumbers absorb the lemon juice and dill, creating even more flavor.

Work in Batches if Needed
Avoid overcrowding the air fryer basket. Leaving space around each cutlet allows the hot air to circulate properly and helps the coating crisp evenly.

Use a Light Oil Spray
A quick spray of oil on both sides helps the panko breadcrumbs brown beautifully and develop that classic crispy texture.

Let the Chicken Rest
After cooking, let the chicken rest for 2–3 minutes before serving. The crust will continue to crisp and set while the juices redistribute.

Check for Doneness
Chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is the easiest way to ensure perfectly cooked chicken every time.