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!
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.