Description
This grilled chicken bruschetta salad is fresh, protein-packed, and loaded with juicy tomatoes, basil, crisp lettuce, and balsamic flavor.
Ingredients
- 4 cloves garlic, minced
- 1/2 teaspoon onion powder
- 2 cups diced Roma tomatoes
- 1/3 cup chopped fresh basil
- 6 tablespoons olive oil
- 5 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
- 7 cups chopped romaine lettuce
- 1/2 red bell pepper, thinly sliced
- 1 cup shredded carrots
Instructions
- In a medium bowl, combine the garlic, onion powder, diced tomatoes, basil, olive oil, balsamic vinegar, salt, and black pepper. Stir well to create the bruschetta dressing.
- Reserve 1 cup of the bruschetta dressing for the salad and serving.
- Heat a large grill pan or skillet over medium heat and lightly grease with olive oil.
- Add the sliced chicken to the pan and spoon 1/2 cup of the bruschetta dressing over the chicken.
- Cook the chicken for 4 to 5 minutes per side until fully cooked and lightly browned. The internal temperature should reach 165 degrees F.
- While the chicken cooks, add the chopped romaine lettuce, red bell pepper, and shredded carrots to a large serving bowl.
- Pour the reserved bruschetta dressing over the salad vegetables and toss gently to coat.
- Arrange the warm grilled chicken over the salad.
- Spoon the remaining bruschetta mixture from the pan over the chicken before serving.
Notes
- Use firm Roma tomatoes for the best texture and to keep the salad from becoming watery.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American