Bruschetta Chicken Salad

Name: Bruschetta Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
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

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.

30 minEasyServes 4350 cal/serving

ItalianLunchStovetopHigh ProteinMediterraneanLow CarbNut-FreeLow-SodiumPork-FreeCorn-Free

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

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.
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.
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.
4

In a large bowl, toss 8 cups mixed salad greens with the remaining olive oil and season lightly with salt and pepper.
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.
6

Drizzle with 2 tbsp balsamic glaze and garnish with the remaining fresh basil leaves.

Questions

Can I make Bruschetta Chicken Salad dairy-free?

Yes. The dairy in this entry is 8 oz fresh mozzarella pearls. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Bruschetta Chicken Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Bruschetta Chicken Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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