Bruschetta Chicken Salad

The first time I made this bruschetta chicken salad, it was a complete accident. I had intended to make classic bruschetta for a party but realized too late that I was out of bread. So I threw some chicken on the grill, chopped the tomatoes and basil anyway, and ended up creating something my friends still request years later.

Last summer, my sister came over for lunch and watched me assemble this salad. She laughed at how I kept sneaking tomato-basil bites while the chicken rested, but by the time we sat down to eat, she understood completely. We devoured the entire platter on my back porch, forgetting about everything except the bright flavors and the conversation flowing between us.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy
• 1 tablespoon olive oil: Helps the seasoning adhere and promotes beautiful grill marks
• 1 teaspoon dried Italian herbs: Fresh herbs work too but use three times as much
• 1/2 teaspoon garlic powder: Distributes garlic flavor more evenly than fresh garlic on the chicken
• 1/2 teaspoon salt: Essential for bringing out the natural chicken flavor
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
• 2 cups ripe tomatoes diced: Use whatever varieties look best at the market, heirlooms are incredible here
• 1/4 cup red onion finely diced: Soak in cold water for 10 minutes to mellow the sharpness
• 1/4 cup fresh basil chopped: Stack leaves, roll like a cigar, and slice into ribbons for maximum flavor
• 2 tablespoons extra virgin olive oil: The good stuff matters since this is a raw sauce
• 1 tablespoon balsamic vinegar: Adds depth and just enough sweetness
• 1 clove garlic minced: Let it sit in the mixture for at least 10 minutes to mellow
• 6 cups mixed salad greens: Arugula adds a peppery kick that pairs beautifully with the tomatoes
• 1/4 cup shaved Parmesan cheese: Use a vegetable peeler for restaurant thin shavings

Instructions

Get your grill going:

Heat your grill or grill pan to medium high and let it come to temperature while you prep

Season the chicken generously:

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

Grill to perfection:

Cook for 6 to 7 minutes per side until the internal temperature reaches 165F and juices run clear

Let it rest:

Set the chicken aside for 5 minutes before slicing, this locks in the juices

Make the magic topping:

Combine tomatoes, red onion, basil, olive oil, balsamic, garlic, salt, and pepper in a bowl

Let flavors marry:

Let the mixture sit for at least 10 minutes, stirring occasionally, the tomatoes will release their juices

Build your salad:

Spread greens across a large platter, arrange sliced chicken on top

Crown with bruschetta:

Spoon the tomato mixture generously over the chicken and greens, dont forget that flavorful juice

Finish and serve:

Scatter Parmesan shavings over everything and bring lemon wedges to the table

Pin It

This recipe has become my go to for summer dinner parties because I can do almost everything beforehand and just grill the chicken when guests arrive. Something magical happens when the warm sliced chicken meets that room temperature tomato topping.

Making It Your Own

Ive experimented with adding mozzarella pearls or crumbled feta when I want something more indulgent. The saltiness from either cheese plays so nicely against the sweet acidic tomatoes, and it transforms the dish into something almost like a deconstructed caprese salad.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the richness while matching the herbal notes. On warmer days, a light Pinot Grigio works beautifully too, really anything bright and acidic will complement without overpowering the fresh ingredients.

Make Ahead Strategy

The bruschetta topping actually improves after an hour or two, so I often make it first thing when I start cooking. The only thing that must be done last is grilling and slicing the chicken, everything else can be prepped in advance.

• Pound the chicken breasts in the morning and keep refrigerated
• Wash and dry greens thoroughly, wrap in paper towels to prevent wilting
• Wait to dress anything until just before serving

Pin It

Theres something about the combination of warm grilled chicken and cool, marinated tomatoes that just works every single time. This salad manages to feel substantial and light all at once.

Recipe FAQs

→ Can I use rotisserie chicken instead?

Yes, shredded rotisserie chicken works well. Skip the grilling step and warm the chicken slightly before topping with the bruschetta mixture.

→ How long does the bruschetta topping last?

The tomato-basil mixture is best served within 2 hours. The tomatoes release water over time, which can make the salad soggy.

→ What other greens work in this dish?

Spinach, kale, or mixed baby greens all work beautifully. Arugula adds a peppery bite that complements the sweet tomatoes.

→ Can I make this dairy-free?

Absolutely—simply omit the Parmesan cheese. The bruschetta topping provides plenty of flavor without needing cheese.

→ What's the best way to grill the chicken?

Preheat your grill to medium-high (about 400°F). Oil the grates and cook 6–7 minutes per side until the internal temperature reaches 165°F. Let rest 5 minutes before slicing.

→ Can I cook the chicken on the stovetop?

Yes, use a grill pan or cast-iron skillet over medium-high heat. You'll get similar grill marks and flavor without an outdoor grill.