Bruschetta Chicken Salad (Printable)

Juicy grilled chicken topped with fresh tomato-basil and served over crisp mixed greens. A light and flavorful Italian-American favorite.

# What You'll 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 (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

# How-To Steps:

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 - While the chicken grills, 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 Suggestions:

01 -
  • It feels fancy but comes together faster than most weeknight dinners, especially if you prep the topping while the chicken grills.
  • The bruschetta mixture gets better as it sits, so you can make it ahead and let the flavors deepen while you finish everything else.
  • You get all the satisfaction of a full meal without feeling heavy, and leftovers actually taste better the next day when the chicken soaks up the tomato juices.
02 -
  • If your chicken breasts are uneven or too thick, pound them gently to an even thickness before grilling or they'll cook unevenly and dry out on the edges.
  • Don't dress the greens with anything, the bruschetta topping and its juices act as the dressing and keep everything light and fresh.
  • Let the tomato mixture sit at room temperature, not in the fridge, so the flavors open up and the olive oil stays fluid.
03 -
  • Use a meat thermometer to check the chicken, pulling it off the grill right at 165 degrees ensures it stays juicy instead of rubbery.
  • Chop the basil just before mixing it into the topping so it doesn't bruise and turn dark, fresh green basil makes all the difference visually and flavor wise.
  • If your tomatoes aren't perfectly ripe, add a tiny pinch of sugar to the bruschetta mixture to balance the acidity and bring out their natural sweetness.
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