Bruschetta Chicken Salad (Printable Version)

Juicy grilled chicken topped with zesty tomato-basil mixture over crisp mixed greens

# 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
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 thoroughly with olive oil, dried Italian herbs, garlic powder, salt, and black pepper.
03 - Grill chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat, rest for 5 minutes, then slice thinly.
04 - While chicken cooks, combine diced tomatoes, red onion, fresh basil, extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a medium bowl. Toss gently and let sit for 10 minutes to meld flavors.
05 - Arrange mixed salad greens on a large platter or individual plates. Layer sliced chicken evenly over the greens.
06 - Spoon bruschetta topping generously over the chicken. Sprinkle with shaved Parmesan cheese if desired.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes restaurant-worthy but comes together faster than scrolling through your phone waiting for takeout.
  • Fresh tomatoes and basil make it feel like a farmers market discovery rather than a weeknight dinner hack.
  • Grilled chicken keeps it protein-packed and satisfying without weighing you down on warm days.
02 -
  • Never skip the resting period after grilling—those 5 minutes let the juices redistribute, and slicing into hot chicken releases all that moisture right onto your cutting board where it does nobody any good.
  • Taste your bruschetta topping before it hits the plate because salt behaves differently in raw tomato preparations, and you might need a pinch more than you'd expect.
03 -
  • Pat your chicken dry before grilling—moisture is the enemy of a golden crust, and the difference between wet chicken and dry-patted chicken is genuinely noticeable.
  • If your tomatoes aren't as flavorful as you'd like, a small pinch of sugar in the bruschetta topping awakens their natural sweetness without making anything taste dessert-like.
Go Back