Bruschetta Salad with Chicken
This Bruschetta Salad with Chicken is going to be one of your summertime go-to recipes! This salad is a fun twist on traditional bruschetta. Bright, fresh flavors and textures come together to make this crowd-pleasing, easy-to-make salad! Serve it as a light dinner or lunch. It’s also a perfect way to use up leftover grilled chicken!
Looking for more yummy dinner salads? Try this Italian chopped salad with homemade lemon vinaigrette or this buffalo chicken chopped salad!
Recipe Ingredients
You’ll need the following ingredients to make this bruschetta salad:
For the bruschetta
For the chicken & salad
Additions & Substitutions
Multi-Colored Cherry Tomatoes: You can use regular cherry tomatoes, or any tomatoes in season.
Croutons: To add the “bread” factor to this bruschetta salad, croutons are a perfect topping for this salad.
White beans: Add a bit more protein and enhance the “Tuscan” vibe with some drained and rinsed white beans (Cannellini beans are perfect).
Salad Dressings: You can substitute the Caesar dressing with ranch, green goddess dressing, balsamic vinaigrette, or even just a drizzle of balsamic vinegar and olive oil, if you want to keep it light.
Expert Tips
- Grilled/leftover chicken: This recipe is perfect with grilled chicken! Use the same spice mixture, but grill the chicken instead OR use leftover grilled chicken. You can also omit the chicken and this salad makes a lovely side dish.
- Make ahead: Prep the bruschetta, chicken, and greens ahead of time and just quickly toss it together when you’re ready to serve.
- Homemade Dressing: Whip up your own easy homemade Caesar dressing (without anchovies!) with this recipe!
More Salad Recipes You’ll Love
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Thank you! ~ Casey
Bruschetta Salad with Chicken
Ingredients
For the bruschetta
- 12 oz. multi-colored cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped about 10 large leaves
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp sea salt or kosher salt, to taste
- freshly ground black pepper
For the chicken
- 1.5 lbs. boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp sea salt or kosher salt
- freshly ground black pepper
For the salad
- 1 large head romaine lettuce, chopped about 8 heaping cups
- 1/3 cup creamy Caesar dressing I love the Girard's brand
- 1/4 cup freshly grated Parmesan cheese
- 2-3 tbsp balsamic glaze
Instructions
- Prepare the tomato bruschetta: In a small bowl, combine the halved cherry tomatoes, basil, garlic, salt, pepper, and 1 tbsp olive oil. Stir well to combine all ingredients. Set aside while you prepare the chicken.
- Season: Combine Italian seasoning, garlic powder, salt, and pepper to make a seasoning mix for the chicken. Sprinkle seasoning mix over both sides of the chicken breasts.
- Cook: Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes on one side. Flip, then cook 5-7 minutes more on the other side or until fully cooked through (internal temperature should be 165°F).Remove chicken from the pan and set aside to cool for at least 5 minutes. Then cut into thin strips.
- Assemble: In a large salad bowl or on a large serving platter, add the lettuce and Caesar dressing. Toss to combine. Layer on the sliced chicken and tomato mixture. Last, drizzle the salad with balsamic glaze and top with fresh Parmesan cheese.