Bruschetta Chicken Salad (Print Version)

Juicy grilled chicken topped with fresh tomato-basil mixture, served over crisp mixed greens for a light, refreshing meal.

# 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 Base

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 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, Italian herbs, garlic powder, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat, rest for 5 minutes, then slice thinly.
04 - Combine tomatoes, red onion, basil, olive oil, balsamic vinegar, garlic, salt, and black pepper in a medium bowl. Toss gently and let sit for 10 minutes to allow flavors to meld.
05 - Arrange salad greens on a large platter or individual plates. Lay sliced chicken over the greens.
06 - Spoon the bruschetta topping generously over the chicken. Sprinkle with shaved Parmesan, if using.
07 - Serve immediately, with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but you're really just chopping and grilling for half an hour.
  • The brightness of fresh tomatoes and basil makes even weeknight dinners feel like an occasion.
  • It's endlessly flexible so you can swap cheeses, add avocado, or toss in some crusty bread without ruining a thing.
02 -
  • Don't slice the chicken until right before you serve, it dries out fast once you cut into it.
  • Let the bruschetta topping sit for at least 10 minutes, the tomatoes need time to soften and release their juices or it'll taste raw and sharp.
  • If your grill runs hot, lower the heat or move the chicken to a cooler zone, burnt outside and raw inside is no fun.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and you don't end up with dry edges and a raw center.
  • Use a meat thermometer to check doneness, it takes the guesswork out and guarantees juicy chicken every time.
  • If you don't have a grill, a hot cast iron skillet works just as well, you'll get a beautiful crust and plenty of flavor.
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