Bruschetta Chicken Salad (Printable Version)

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

# What You Need:

→ 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
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
16 - 1/4 cup shaved Parmesan cheese, optional
17 - Lemon wedges for serving

# Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts evenly with olive oil, Italian herbs, garlic powder, salt, and pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and 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 allow to sit for 10 minutes.
05 - Arrange mixed salad greens on a large platter or individual plates. Layer sliced chicken over the greens.
06 - Spoon bruschetta topping generously over chicken. Sprinkle with shaved Parmesan cheese if desired.
07 - Serve immediately with lemon wedges on the side.

# Expert Pointers:

01 -
  • It feels like a restaurant dish but comes together in half an hour with ingredients you probably already have.
  • The bruschetta topping does double duty as both marinade flavor and fresh finish, so nothing goes to waste.
  • You get all the satisfaction of a full meal without that heavy, sluggish feeling afterward.
02 -
  • Let the bruschetta topping sit for at least 10 minutes after mixing, the tomatoes release their juices and the garlic mellows, and it transforms from raw to magic.
  • Rest the chicken after grilling or all those juices will run out onto the cutting board instead of staying inside where they belong.
  • If your chicken breasts are uneven in thickness, pound the thick parts gently with a meat mallet so everything cooks at the same rate.
03 -
  • Use a sharp knife to slice the chicken thinly against the grain, it makes every bite more tender and easier to eat with a fork.
  • Taste the bruschetta topping before spooning it on and adjust the salt or vinegar, tomatoes vary so much that a little tweak makes all the difference.
  • Serve this on a big platter if you're feeding a crowd, it looks impressive and people can help themselves without feeling precious about portions.
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