Pin this Last summer I threw together this salad on a whim when my garden tomatoes were exploding off the vines and I had chicken marinating but no real plan. The combination was so ridiculous that my sister actually stopped mid-bite to ask what restaurant it came from. Sometimes the best meals happen when you are just trying to use up what is sitting on your counter before it goes bad.
I served this at my first dinner party back in June when I was panic-cooking for six people and realized I did not have time for anything complicated. Everyone hovered around the platter like sharks, and the silence that fell over the table when they started eating was actually flattering. My friend Sarah called me the next day demanding the recipe because her husband kept talking about it.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them slightly to even thickness so they grill evenly and stay juicy
- 1 tablespoon olive oil: Use this to coat the chicken before seasoning helps those spices stick
- 1 teaspoon dried Italian herbs: Dried oregano and basil work perfectly here since they are going on the grill
- 1/2 teaspoon garlic powder: Distributes garlic flavor evenly without any burnt bits
- 1/2 teaspoon salt: Essential for bringing out the natural chicken flavor
- 1/4 teaspoon black pepper: Freshly ground gives you the best punch
- 2 cups ripe tomatoes diced: Use whatever is seasonal and ripe Roma or cherry tomatoes both work beautifully
- 1/4 cup red onion finely diced: Soak the diced onion in cold water for 10 minutes if you want to tame the bite
- 1/4 cup fresh basil chopped: Do not chop until right before serving or it will turn dark and sad
- 2 tablespoons extra-virgin olive oil: The good stuff matters since it is not being cooked
- 1 tablespoon balsamic vinegar: Adds that perfect sweet tang that balances the fresh tomatoes
- 1 clove garlic minced: Fresh garlic here since the topping stays raw
- 1/4 teaspoon salt: Helps draw out the tomato juices to create a light sauce
- Freshly ground black pepper: Grind it right over the bowl for the freshest flavor
- 6 cups mixed salad greens: Arugula adds a nice peppery kick while romaine gives you crunch
- 1/4 cup shaved Parmesan: Use a vegetable peeler to get those beautiful thin shavings
- Lemon wedges: A final squeeze brightens everything up just before eating
Instructions
- Get your grill going:
- Preheat your grill or grill pan to medium-high heat until it is nice and hot
- Season the chicken:
- Rub those chicken breasts with olive oil then coat them evenly with Italian herbs garlic powder salt and pepper
- Grill it up:
- Cook the chicken for 6 to 7 minutes per side until the juices run clear then let it rest for 5 minutes before slicing into thin strips
- Make the magic topping:
- While the chicken cooks toss tomatoes red onion basil olive oil balsamic vinegar garlic salt and pepper in a bowl and let it sit for 10 minutes
- Build your salad:
- Pile those greens onto a big platter arrange the sliced chicken on top and spoon that bruschetta mixture all over everything
- Finish it off:
- Scatter with Parmesan shavings if you are using them and serve with lemon wedges on the side
Pin this This salad has become my go-to for summer evenings when the thought of turning on the oven makes me sweat just thinking about it. There is something about standing at the grill with a glass of wine while everything else comes together in bowls that makes cooking feel like relaxation instead of work.
Make It Your Own
I have started adding mozzarella pearls or crumbled feta when I want something extra creamy and the contrast with the sharp balsamic is incredible. Sometimes I will grill some extra vegetables alongside the chicken and toss them in with the greens for even more texture.
Timing Is Everything
The trick is having everything prepped before the chicken hits the heat because it cooks fast and you want to serve it while it is still warm but not hot. I chop everything for the bruschetta first and let it marinate while I get the grill going.
Serving Suggestions
This works beautifully as a main course but I have also served it in smaller portions as a starter at dinner parties. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the rich olive oil and complements the fresh tomatoes perfectly.
- Grill some crusty bread to soak up the extra tomato juices that collect on the plate
- Keep the Parmesan on the side for any dairy-free guests
- Leftover chicken and topping make an incredible wrap the next day
Pin this Every time I make this now I think back to that impromptu dinner party and how the simplest ingredients can create something people will remember. Hope this becomes a staple in your summer rotation like it has in mine.
Recipe Questions
- → Can I prepare the bruschetta topping ahead of time?
Yes, you can make the tomato-basil topping up to 4 hours in advance. Store it in an airtight container in the refrigerator. The flavors will continue to develop, making it even more delicious.
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a knife. Let it rest for 5 minutes before slicing for maximum tenderness.
- → What can I substitute for Parmesan cheese?
Fresh mozzarella pearls work beautifully for a creamier texture, or try crumbled feta for a tangy twist. Goat cheese is another excellent alternative that complements the tomato-basil flavors.
- → Is this salad suitable for meal prep?
Store the grilled chicken, bruschetta topping, and greens separately in airtight containers for up to 3 days. Assemble just before serving to maintain the freshness and crispness of the greens.
- → Can I make this without a grill?
Absolutely. Use a grill pan or skillet over medium-high heat, or bake the chicken at 375°F (190°C) for 20-25 minutes. A grill pan will give you nice char marks similar to outdoor grilling.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh tomato-basil flavors beautifully. The bright acidity cuts through the richness of the olive oil and grilled chicken perfectly.