Save It My neighbor brought over an overflow of garden tomatoes last July, and I stood in my kitchen staring at this mountain of red, wondering what on earth I'd do with them all. The obvious answer was bruschetta, but I had grilled chicken already marinating for dinner. In one of those happy kitchen accidents where hunger meets creativity, I piled them together and watched my family actually stop talking at the dinner table. That moment of shocked silence told me everything I needed to know.
Last summer my sister came over for what she called a quick catch up lunch and ended up staying for four hours, mostly because she couldn't stop eating this salad. We sat on my back porch in the humidity, picking at the last bits of tomato and basil, and she made me write down the recipe right then and there on the back of an old electric bill. Now she makes it for her family every Tuesday, and they call it Tuesday Bruschetta even though it's technically chicken salad.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy throughout
- 1 tablespoon olive oil: This helps the seasoning stick and prevents the chicken from sticking to your grill
- 1 teaspoon dried Italian herbs: A blend of oregano, basil, and thyme works perfectly here, or use whatever Italian seasoning blend you have
- 1/2 teaspoon garlic powder: Distributes garlic flavor evenly without the risk of burning fresh garlic on the grill
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: The foundation of seasoning that makes everything else pop
- 2 cups ripe tomatoes diced: Vine-ripened or heirloom tomatoes give you the best flavor and that perfect juicy texture
- 1/4 cup red onion finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow its sharp bite
- 1/4 cup fresh basil chopped: Stack the leaves, roll them tight, and slice into ribbons for the most beautiful presentation
- 2 tablespoons extra-virgin olive oil: Use the good stuff here since it's not being cooked and its flavor really shines
- 1 tablespoon balsamic vinegar: Adds a subtle sweetness and acidity that balances the tomatoes beautifully
- 1 clove garlic minced: Let it sit for 10 minutes after mincing to develop its full medicinal compounds and flavor
- 6 cups mixed salad greens: A blend of arugula and romaine gives you both peppery kick and satisfying crunch
- 1/4 cup shaved Parmesan cheese: Use a vegetable peeler to get those lovely thin curls that melt slightly against warm chicken
- Lemon wedges: A final squeeze brightens everything and ties the flavors together
Instructions
- Fire up the grill:
- Preheat your grill or grill pan to medium-high heat and let it get nice and hot while you prep everything else
- Season the chicken:
- Rub both sides of the chicken breasts with olive oil, then sprinkle evenly with Italian herbs, garlic powder, salt, and pepper
- Grill to perfection:
- Cook the chicken for 6 to 7 minutes per side until it reaches 165 degrees and juices run clear when you cut into the thickest part
- Rest before slicing:
- Let the chicken rest on a cutting board for 5 minutes so all those juices redistribute and dont run out when you slice it
- Make the magic topping:
- While chicken rests, toss tomatoes, onion, basil, olive oil, balsamic, garlic, salt, and pepper in a bowl and let it hang out for 10 minutes
- Build your salad:
- Arrange the greens on a big platter, lay sliced chicken on top, and spoon that gorgeous bruschetta mixture all over everything
- Finish with flair:
- Scatter shaved Parmesan across the top if you're using it and serve with lemon wedges for squeezing at the table
Save It This recipe has become my go-to for impromptu dinner parties because it looks impressive but comes together so fast. Last month my friend Sarah brought her new boyfriend over, and I watched him take three servings before finally admitting he didn't even like tomatoes. Sometimes food changes minds in ways conversation never could.
Make It Your Own
I've experimented with countless variations over the years, and some of the best ones came from making do with what I had on hand. The core concept is brilliant because you can adapt it to whatever season you're in or whatever your family prefers. Think of this as a template rather than a rigid set of rules.
Meal Prep Magic
This salad actually works beautifully for meal prep if you keep the components separate. The bruschetta topping gets even better after a day in the fridge, and the sliced chicken reheats perfectly without losing its texture. Just pack everything in separate containers and assemble when you're ready to eat.
Perfect Pairings
A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness of the cheese and complements the tomatoes beautifully. If you want something non-alcoholic, sparkling water with a twist of lemon works just as well. The key is something cold and refreshing that won't compete with the bright flavors.
- Crusty garlic bread or focaccia for soaking up those extra tomato juices
- A simple white wine or just chilled sparkling water
- Keep extra bruschetta mixture in the fridge for snacking with crackers the next day
Save It Hope this brings as many sunny moments to your table as it has to mine.
Recipe FAQs
- → How should the chicken be prepared for best results?
Rub chicken breasts with olive oil, herbs, garlic powder, salt, and pepper before grilling to enhance flavor and moisture. Grill until juices run clear and let it rest before slicing.
- → Can I make the bruschetta topping ahead of time?
Yes, combine the tomato, basil, onion, and seasoning up to 10 minutes before serving to allow flavors to meld without losing freshness.
- → What types of greens work best for this salad?
A mix of romaine, arugula, or spring mix provides a crisp and fresh base that complements the chicken and topping well.
- → Is Parmesan cheese necessary in this dish?
Parmesan adds savory depth but can be omitted or replaced with mozzarella or feta for different tastes or dietary needs.
- → What beverage pairs well with this meal?
A crisp white wine like Sauvignon Blanc or Pinot Grigio enhances the fresh, vibrant flavors of the chicken and tomato basil mix.