Pin it Last summer my neighbor brought over an abundance of garden tomatoes and challenged me to use them before they went bad. I threw together this salad on a whim, combining leftover grilled chicken with a makeshift bruschetta mixture, and my family actually stopped talking mid-bite to savor it. The way the acidic tomatoes cut through the smoky chicken was something I had not planned but will absolutely repeat forever.
I served this at a backyard dinner party last July when the heat made turning on the oven impossible. Everyone stood around the platter, picking at the chicken and swooning over the bruschetta juices soaking into the greens. Three friends demanded the recipe before they even left my driveway.
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Ingredients
- Chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy
- Italian herbs: Dried oregano and basil work perfectly here, no need to buy fresh
- Ripe tomatoes: Vine-ripened or campari tomatoes give you that sweet acidity we want
- Fresh basil: Do not skip this or sub dried, it makes the whole topping sing
- Mixed greens: Arugula adds a nice peppery kick that balances the sweet tomatoes
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Instructions
- Prep the chicken:
- Pound the breasts slightly so they are even, then rub with olive oil and all the spices
- Grill to perfection:
- Cook about 7 minutes per side until juices run clear, then rest before slicing
- Make the bruschetta magic:
- Mix tomatoes, onion, basil, olive oil, balsamic, garlic, salt and pepper, then let it sit
- Assemble your masterpiece:
- Layer greens, sliced chicken, and that beautiful tomato topping all over the platter
Pin it This has become my go-to when I want to eat something that feels indulgent but is actually pretty light. Something about the combination of warm chicken and cool, bright tomatoes just works in a way that surprises you.
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Make It Your Own
Swap mozzarella pearls for the Parmesan if you want something creamier. Sometimes I add cucumber to the bruschetta when I need more crunch.
Timing Tips
The bruschetta topping can be made up to an hour ahead and kept at room temperature. Do not refrigerate it or the tomatoes will lose that bright flavor.
Serving Suggestions
A crusty baguette on the side is perfect for mopping up any extra juices from the platter. This also pairs beautifully with a light white wine.
- Grill extra chicken for tomorrow is lunch
- Use the bruschetta topping on crostini as an appetizer
- Add avocado slices for extra creaminess
Pin it This salad is proof that simple ingredients handled with care can create something magical.
Common Questions
- → Can I make the bruschetta topping ahead of time?
Absolutely. The tomato-basil mixture actually benefits from sitting for 30 minutes to 2 hours before serving, allowing the flavors to meld and develop. Store it in the refrigerator and bring to room temperature before assembling.
- → What's the best way to grill the chicken breasts?
Pound the chicken to even thickness for uniform cooking. Preheat your grill to medium-high (around 375°F) and cook for 6-7 minutes per side. Let the chicken rest for 5 minutes after grilling to redistribute juices before slicing.
- → Can I use rotisserie chicken instead?
Yes, shredded or sliced rotisserie chicken works perfectly as a time-saving alternative. Simply skip the grilling step and assemble the salad with the pre-cooked chicken, warming it slightly if desired.
- → What other greens work well in this salad?
Mixed spring greens, baby spinach, arugula for a peppery kick, or romaine for crunch all work beautifully. You can also combine multiple varieties for added texture and nutritional benefits.
- → How do I store leftovers?
Store components separately in airtight containers: the sliced chicken, bruschetta topping, and undressed greens. Keep refrigerated for up to 2 days. Assemble just before serving to maintain the crisp texture of the vegetables.
- → What can I serve alongside this dish?
Crusty gluten-free bread, roasted vegetables like zucchini or bell peppers, or a light soup such as minestrone make excellent sides. For a heartier meal, add roasted potatoes or quinoa on the side.
