Grilled Chicken Bruschetta Salad

5 from 7 votes

A delicious salad that has all the great flavor of bruschetta, with added grilled chicken on top.

Prep Time10

Cook Time20

Total Time30

Course: Salad

Cuisine: Italian

Diet: Gluten Free

Servings: people

4 cloves garlic minced
1/2 teaspoon onion powder
2 cups diced tomatoes
1/3 cup shredded fresh basil
6 Tablespoons olive oil
5 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken breast sliced into thin pieces
7 ounces butter lettuce or romaine lettuce, chopped
1/2 red bell pepper sliced (optional, you don't have to use this for the salad).
1 cup shredded carrots

In a medium bowl, make the bruschetta mixture. Add the minced garlic, onion powder, diced tomatoes, shredded fresh basil, olive oil, balsamic vinegar, salt and pepper. Mix well with a fork.
Heat a frying pan at medium heat. Grease with olive oil. Put the sliced raw chicken into the pan and top with ½ cup of the bruschetta mixture. Cook for 7-10 minutes until the chicken is no longer pink and the liquid has mostly evaporated.
Add the lettuce, red pepper and shredded carrot to a large bowl. Add the bruschetta mixture and mix the salad all together. Then, top with the grilled chicken.

Use a strong salad that won't wilt easily with dressing. Butter lettuce and romaine work great.

I recommend using onion powder in this recipe instead of fresh onion. Fresh onion can make the bruschetta sharp on the palette.

If you want more of a classic bruschetta flavor, omit the red pepper. If you want more crunch, then add it.