Save There was this stretch in July when the tomatoes on my counter were ripening faster than I could use them. I'd been grilling chicken all week, trying to avoid turning on the oven, and one evening I just started dicing tomatoes with basil from the windowsill. The smell alone made me hungry. I piled everything over greens with the warm sliced chicken, and it tasted like the kind of meal you'd get at a trattoria, but I was standing in my kitchen in bare feet.
I made this for my sister when she came over after a long day, and she ate it standing up at the island, which is always a good sign. She kept going back for more of the tomato topping, and I realized that was the real star. Now I make extra and keep it in the fridge to spoon over everything from eggs to grilled fish. It's one of those dishes that feels effortless but looks like you tried.
Ingredients
- Boneless, skinless chicken breasts: I flatten them slightly with my palm before grilling so they cook evenly and don't dry out on the edges.
- Olive oil: Use it twice, once to coat the chicken and again in the topping, so get something you'd be happy drizzling on bread.
- Dried Italian herbs: A blend of oregano, basil, and thyme works beautifully and saves you from opening multiple jars.
- Garlic powder: It clings to the chicken better than fresh garlic, which tends to burn on the grill.
- Ripe tomatoes: The riper, the better. If they're firm and pale, wait a day or two, or this topping will taste flat.
- Red onion: Dice it fine so you get little bursts of sharpness without overpowering the basil.
- Fresh basil leaves: Tear or chop them just before tossing, the bruising releases all that perfume.
- Balsamic vinegar: A tablespoon is enough to add tang without making the topping too acidic.
- Garlic clove: Mince it well and let it sit in the tomatoes, it mellows as the flavors meld.
- Mixed salad greens: I like a mix with arugula for a peppery bite, but any sturdy green works.
- Shaved Parmesan cheese: Optional, but it adds a salty, nutty finish that ties everything together.
- Lemon wedges: A squeeze brightens the whole plate, especially if your tomatoes are on the sweeter side.
Instructions
- Preheat the grill:
- Get your grill or grill pan to medium high heat, hot enough that a drop of water sizzles instantly. You want those nice char marks without scorching the chicken.
- Season the chicken:
- Rub the breasts all over with olive oil, then sprinkle evenly with Italian herbs, garlic powder, salt, and pepper. Press the seasoning in gently so it sticks.
- Grill the chicken:
- Lay the chicken on the grill and resist the urge to move it for 6 to 7 minutes. Flip once, cook another 6 to 7 minutes until juices run clear, then let it rest for 5 minutes before slicing thinly against the grain.
- Make the bruschetta topping:
- In a medium bowl, combine diced tomatoes, red onion, basil, olive oil, balsamic vinegar, minced garlic, salt, and black pepper. Toss gently and let it sit for 10 minutes so the flavors marry and the juices pool at the bottom.
- Assemble the salad:
- Spread the greens on a large platter or divide among plates. Lay the sliced chicken over the greens, then spoon the bruschetta topping generously over everything, making sure to get some of that pooled juice.
- Finish and serve:
- Sprinkle with shaved Parmesan if you're using it, and tuck lemon wedges on the side. Serve right away while the chicken is still warm and the greens are crisp.
Save The first time I served this to friends, someone said it tasted like vacation, and I think about that every time I make it. It's the kind of meal that makes you slow down and notice what you're eating. There's something about the way the warm chicken wilts the greens just slightly, and the cold, bright tomatoes contrast with it all.
Marinating for Deeper Flavor
If you have time, rub the seasoning into the chicken and let it sit in the fridge for an hour or two. The herbs and garlic powder will bloom a bit, and the olive oil helps them penetrate the meat. I've done it both ways, marinated and straight to the grill, and the marinated version has a little more depth. Just bring the chicken to room temperature for 10 minutes before grilling so it cooks evenly.
Swapping the Cheese
Parmesan is classic, but I've used fresh mozzarella torn into pieces, crumbled feta, and even goat cheese. Each one changes the personality of the salad. Feta adds a briny sharpness, mozzarella makes it creamier and milder, and goat cheese brings a tangy richness. If you're skipping cheese entirely, add a handful of toasted pine nuts or slivered almonds for texture.
Storing and Serving Later
This salad is best eaten right away, but you can prep the components ahead. Grill the chicken and store it in the fridge, make the bruschetta topping and keep it covered, and wash the greens. When you're ready to eat, slice the chicken, toss everything together, and it still tastes fresh. The topping will get juicier as it sits, which isn't a bad thing, just spoon it on with a slotted spoon if you don't want the salad too wet.
- Serve with crusty bread on the side if you want something to soak up the extra tomato juices.
- This pairs beautifully with a chilled white wine, something crisp and not too sweet.
- Leftovers can be turned into a wrap the next day, just toss everything into a tortilla and roll it up.
Save This is the kind of recipe I come back to when I want something that feels special but doesn't ask too much of me. It's bright, it's satisfying, and it reminds me that simple food, done right, is always enough.
Recipe FAQ
- → How do I ensure the chicken stays moist and juicy?
Rest the chicken for 5 minutes after grilling before slicing. This allows juices to redistribute throughout the meat. Avoid overcooking by checking that juices run clear and the internal temperature reaches 165°F. Consider marinating for up to 2 hours before grilling for added tenderness and flavor.
- → Can I prepare this ahead for meal prep?
Yes, grill and slice the chicken up to 2 days ahead. Prepare the bruschetta topping up to 4 hours in advance, though the flavors are best within 2 hours. Keep components separate and assemble just before serving to maintain crisp greens and optimal texture.
- → What are good substitutes for the toppings?
Replace Parmesan with mozzarella pearls, crumbled feta, or fresh goat cheese. For the greens, use arugula, romaine, spring mix, or spinach. Cherry tomatoes work well if diced, and you can substitute fresh oregano for basil if preferred.
- → Is this gluten-free?
Yes, this salad is naturally gluten-free. However, verify all ingredients are certified gluten-free, particularly any pre-seasoning blends. Check Parmesan cheese labels and ensure all condiments are gluten-free if this is a dietary requirement.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh tomato and basil flavors beautifully. For lighter options, consider a sparkling wine like Prosecco or a dry rosé that echoes the summery nature of the salad.
- → Can I use store-bought rotisserie chicken?
Absolutely. Using pre-cooked rotisserie chicken cuts preparation time significantly. Simply shred or slice the chicken and warm it gently if desired before assembling the salad.