Bruschetta Chicken Salad
A light and flavorful salad combining grilled chicken with classic bruschetta toppings: ripe tomatoes, fresh basil, and balsamic glaze. All the flavors of the popular appetizer in a protein-packed lunch.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breast
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 4 Roma tomatoes, diced
- 8 cups mixed salad greens
- 8 oz fresh mozzarella pearls
- 1/2 red onion, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp balsamic glaze
- to taste salt
- to taste black pepper, freshly ground
- 2 garlic clove, minced
Instructions
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1
Season 1 1/2 lbs boneless, skinless chicken breast with 2 tsp Italian seasoning, 1 tsp garlic powder, to taste salt, and to taste black pepper.
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2
Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat. Cook the chicken until it reaches an internal temperature of 165°F (74°C), about 5-7 minutes per side. Remove from heat and let rest for 5 minutes before slicing.
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3
While the chicken cooks, prepare the bruschetta topping. In a bowl, combine 4 diced Roma tomatoes, 1/2 thinly sliced red onion, 2 minced garlic clove, half of the 1/2 cup torn fresh basil leaves, 1 tablespoon of extra virgin olive oil, 2 tbsp balsamic vinegar, salt, and pepper. Mix well and let sit for flavors to meld.
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4
In a large bowl, toss 8 cups mixed salad greens with the remaining olive oil and season lightly with salt and pepper.
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5
Arrange the dressed greens on plates or in a large serving bowl. Top with sliced chicken, bruschetta mixture, and 8 oz fresh mozzarella pearls.
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6
Drizzle with 2 tbsp balsamic glaze and garnish with the remaining fresh basil leaves.