Add all the chicken marinade ingredients to a large bowl and whisk until combined. Then add the chicken, mix until fully coated, and let the chicken marinade for 30 minutes.

While the chicken marinates, make the dressing by adding all the ingredients to the base of a blender. Blend until smooth and emulsified then set aside.

Heat a grill over high heat, then spray with non-stick spray. Add the chicken and cook, flipping occasionally, until internal temp reaches 165°

In a large bowl, add the arugula, sundried tomatoes, and toasted pine nuts. Season with salt, pepper, and as much dressing as you’d like (reserving some to drizzle on top). Mix until combined, then set aside.

Plate the chicken, then top with the arugula salad. Then take the Burrata, breaking it with your hands, and spread across the top of the salad. Drizzle with more dressing and enjoy!