At first glance, not two flavors that would go together. The salad is classic Italian. Heirloom tomatoes, burrata & basil with a drizzle of balsamic & extra virgin olive oil, fresh ground pepper. I would usually stray away from this salad unless it is the height of summer tomato season; but sometimes you just get a craving. I got the heirloom tomatoes, burrata and basil from Trader Joes. It is always a surefire spot to get great ingredients cheap. The balsamic I used was a bit of a splurge; a fig balsamic 'condiment'. I purchased it, on behest of a friend, from Delaurenti's in Seattle's Pike Place Market. It is divine. Drizzle it on anything really and you can't go wrong. The chicken, southwestern I guess, was seasoned with my own blend of bbq seasoning containing, in short, garlic salt, brown sugar, chili powder, paprika, ground black pepper. Since it's February and raining out, I par-baked it in the oven at 400 and finished it on the bbq with a basting sauce of drippings from the chicken and red wine vinegar and red pepper flakes. We love it with chopped cilantro.. not only for the color, but for the zest it adds.