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!
1/4cupfresh basil leaves, finely choppedabout 10 large leaves
1tbspextra virgin olive oil
2clovesfresh garlic, minced
1/4tspsea salt or kosher salt, to taste
freshly ground black pepper
For the chicken
1.5lbs.boneless, skinless chicken breasts
1tbspolive oil
1tspItalian seasoning
1/2tspgarlic powder
1/2tspsea salt or kosher salt
freshly ground black pepper
For the salad
1large head romaine lettuce, about 8 heaping cups, chopped
1/3cupcreamy Caesar dressingI love the Girard's brand
4tbspfreshly grated Parmesan cheese
1.5tbspbottled balsamic glaze
Instructions
Prepare the Tomato Bruschetta: In a small bowl, combine 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 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.