Bruschetta Grilled Chicken Salad (Paleo, Whole30)
It's got all the great flavor of bruschetta, but without the bread, and with added protein and veggies. Paleo, Whole30, Grain-free, Dairy-free.
Servings: 4 people
Ingredients
- 1 1/2 lbs thinly sliced boneless skinless chicken breast
- 3 tsp minced garlic
- ¼ cup chopped onion
- 2 cups diced tomatoes
- 1/3 cup shredded fresh basil
- 6 Tbs olive oil
- 5 Tbs balsamic vinegar
- ½ tsp salt
- 1/2 tsp pepper
- 7 ounces butter lettuce
- ½ of a red bell pepper , sliced
- 1 cup shredded carrots
Instructions
- In a medium bowl, make the bruschetta mixture. Add the minced garlic, chopped onion, diced tomatoes, shredded fresh basil, olive oil, balsamic vinegar, salt and pepper. Mix well with a fork.
- Put the chicken into a frying pan and top with ½ cup of the bruschetta mixture. Heat over medium heat and cook for 7-10 on each side, until chicken is no longer pink and the liquid has evaporated. Slice the chicken into strips.
- Add the butter lettuce, red pepper and shredded carrot to a large bowl. Add the bruschetta mixture and mix the salad all together. Then, top with sliced chicken.
Nutrition
Calories: 462kcal | Carbohydrates: 16g | Protein: 39g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 531mg | Potassium: 1168mg | Fiber: 3g | Sugar: 9g | Vitamin A: 7754IU | Vitamin C: 38mg | Calcium: 94mg | Iron: 3mg