Bruschetta Chicken Salad (Print Version)

Juicy grilled chicken with zesty tomato-basil topping over crisp mixed greens. Light, fresh, and ready in 35 minutes.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Bruschetta Topping

07 - 2 cups ripe tomatoes, diced (about 4 medium tomatoes)
08 - 1/4 cup red onion, finely diced
09 - 1/4 cup fresh basil leaves, chopped
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1 clove garlic, minced
13 - 1/4 teaspoon salt
14 - Freshly ground black pepper to taste

→ Salad

15 - 6 cups mixed salad greens (romaine, arugula, or spring mix)
16 - 1/4 cup shaved Parmesan cheese (optional)
17 - Lemon wedges for serving

# Directions:

01 - Heat grill or grill pan to medium-high temperature
02 - Rub chicken breasts evenly with olive oil, dried Italian herbs, garlic powder, salt, and black pepper
03 - Place chicken on preheated grill and cook 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear
04 - Remove chicken from heat and allow to rest for 5 minutes, then slice into thin pieces
05 - Combine diced tomatoes, red onion, basil, extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a medium bowl. Toss gently and let stand for 10 minutes to develop flavors
06 - Distribute mixed salad greens across a large platter or individual plates and arrange sliced chicken over greens
07 - Spoon bruschetta topping generously over chicken and sprinkle with shaved Parmesan cheese if desired
08 - Serve immediately with lemon wedges on the side

# Expert Advice:

01 -
  • It feels like summer on a plate, even if you're making it in February with hothouse tomatoes.
  • You get all the flavor of bruschetta without the carbs from bread, and it still feels indulgent.
  • The chicken stays juicy, the greens stay crisp, and the topping does all the work.
02 -
  • Don't skip the resting time for the chicken, slicing it too soon makes all the juices run out and you end up with dry meat.
  • Let the bruschetta topping sit for at least 10 minutes, the tomatoes release their juices and the garlic softens just enough to lose its raw bite.
  • If your grill runs hot, lower the heat slightly or move the chicken to a cooler zone after the first few minutes to avoid charring the outside while the inside stays raw.
03 -
  • Use a meat thermometer to check the chicken, 165°F in the thickest part means it's perfectly cooked and you won't have to guess.
  • If your tomatoes aren't very flavorful, add a pinch of sugar to the bruschetta topping to bring out their sweetness.
  • Grill extra chicken and keep it on hand, it's great on this salad but also in sandwiches, grain bowls, or scrambled into eggs.
Return