Chef David Burke previews this year's U.S. Open menu

Chef David Burke, who's been part of the U.S. Open food scene for the last 15 years, joins "CBS Mornings" to preview some of the menu he designed for the Heineken Red Star Patio Café and to share his recipe for a chicken, peach and pistachio salad (recipe below). Salad Ingredients: 2 lb                     Grilled Chicken Breast, sliced 12 oz                  Little Gem Lettuce 8 oz                    Arugula 12 oz                  Heirloom Tomatoes, rough chopped 12 oz                  Grilled Corn 12 oz                  Fresh Peaches, sliced 4 oz                    Radishes, shaved 6 oz                    Feta 6 oz                    Pistachios, toasted Dressing Ingredients: 9 oz                     Olive Oil 3 oz                     Lemon Juice 1 tbsp                 Dijon Mustard 1 tbsp                 Honey 1 tbsp                 Kosher Salt 1½ tsp                Black Pepper, freshly cracked 1 tbsp                 Lemon Pepper Seasoning Method: Combine the greens in a large bowl. Add corn, radish tomatoes, feta, pistachios and half the chicken. Toss well. In a smaller bowl, whisk dressing ingredients together until well combined. Pour dressing over the salad and toss again. Arrange remaining chicken and peach slices on the top.