Bruschetta Chicken Salad

My sister came home from Italy last summer raving about bruschetta in every conversation, so I started putting those flavors on everything. This salad happened when I was too hungry to wait for bread to toast and just threw the toppings over grilled chicken instead. Now it is the only way my family will eat bruschetta at all.

Last August I made this for a patio dinner while the fireflies were just starting to blink in the yard. My neighbor actually stopped over the fence to ask what smelled so good, and I ended up bringing her a plate. We ate standing there by the garden while the sun went down.

Ingredients

• Boneless chicken breasts: Pound them slightly to even thickness so they grill evenly and stay juicy
• Ripe tomatoes: Vine ripened tomatoes make all the difference here since they are the star of the show
• Fresh basil: Tear the leaves by hand instead of cutting them to release more of those aromatic oils
• Balsamic vinegar: Aged balsamic adds that sweet depth that balances the acidity of the tomatoes
• Mixed greens: Arugula adds a nice peppery bite but spring mix works perfectly fine too

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Get your grill going:

Preheat your grill or grill pan to medium high heat until it is nice and hot

Season the chicken:

Rub the chicken breasts with olive oil then sprinkle with Italian herbs, garlic powder, salt and pepper

Grill to perfection:

Cook the chicken for 6 to 7 minutes per side until it is cooked through and juices run clear

Let it rest:

Set the chicken aside for 5 minutes then slice it thinly so it stays tender

Make the magic topping:

Combine tomatoes, red onion, basil, olive oil, balsamic vinegar, garlic and seasonings in a bowl

Wait for flavors:

Let the bruschetta mixture sit for 10 minutes so all those bright flavors can meld together

Build your salad:

Spread the greens on a platter, layer on sliced chicken, then spoon that gorgeous tomato topping all over

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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This salad has become my go to for impromptu dinner parties because it looks impressive but comes together so fast. I love watching people take that first bite and get surprised by how all the flavors work together.

Make It Ahead

The bruschetta topping actually gets better after a few hours in the fridge. Grill the chicken ahead of time too and just slice it when you are ready to serve.

Pick The Right Tomatoes

I have learned through many sad salads that mealy winter tomatoes will ruin this dish. Wait for good summer tomatoes or use cherry tomatoes which stay consistent year round.

Serving Suggestions

A crisp white wine cuts through the richness while letting those fresh herbs shine. Some crusty bread on the side never hurts either.

• Try mozzarella pearls instead of Parmesan for a creamier bite
• Add chopped Kalamata olives if you want a briny kick
• Keep extra lemon wedges handy for squeezing over the top

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

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There is something so satisfying about a salad that feels substantial but still leaves you light. This one hits that perfect spot every single time.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when juices run clear when pierced with a knife. Typically, this takes 6–7 minutes per side on medium-high heat.

→ Can I prepare the bruschetta topping ahead of time?

Yes, you can make the topping up to 2 hours in advance. Keep it refrigerated in an airtight container. The flavors will deepen as it sits, but add the fresh basil just before serving to maintain its vibrant color.

→ What if I don't have a grill?

You can cook the chicken in a grill pan on the stovetop over medium-high heat, or bake it in a preheated 400°F oven for 12–15 minutes. Both methods work equally well.

→ Is this salad suitable for meal prep?

Yes, store the grilled chicken and topping separately from the greens. Assemble just before eating to keep the greens crisp and fresh.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the fresh tomato and basil flavors beautifully. Their acidity balances the richness of the olive oil and grilled chicken.

→ How can I make this more filling?

Add grilled bread brushed with garlic oil on the side, serve with a hearty grain like farro or quinoa mixed into the greens, or increase the Parmesan cheese topping.