Save to Pinterest The first time I made this was on a brutally hot July afternoon when turning on the oven felt like a personal crime against my air conditioning. My grill was already hot from dinner the night before, and I had a pint of cherry tomatoes that needed using immediately. This salad became my go-to summer staple after that experiment, and now I keep fresh basil on my counter specifically for these moments.
Last summer I served this at a patio dinner with friends, and honestly, I should have doubled the recipe. The bruschetta topping is so good that people were literally eating it with a spoon while I was still slicing the chicken. Now I always make extra topping just to keep the peace.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they grill evenly and stay juicy throughout
- 1 tablespoon olive oil: Use this to coat the chicken before seasoning to help the spices adhere and create a nice sear
- 1 teaspoon dried Italian herbs: If you have fresh oregano and thyme, use those instead, but the dried blend works perfectly fine
- 2 cups ripe tomatoes diced: Cherry or grape tomatoes work beautifully here and theyre often sweeter than large beefsteak varieties
- 1/4 cup fresh basil chopped: Dont chop this too early or it will turn dark, slice it right before you assemble the salad
- 2 tablespoons extra-virgin olive oil: The good stuff really matters here since the bruschetta topping is essentially uncooked
- 1 tablespoon balsamic vinegar: Adds that perfect acidic bite that cuts through the rich chicken
- 6 cups mixed salad greens: Arugula adds a nice peppery kick, but spring mix is completely lovely too
Instructions
- Get your grill going:
- Preheat your grill or grill pan to medium-high heat while you prep everything else
- Season the chicken:
- Rub the chicken breasts with olive oil, Italian herbs, garlic powder, salt, and pepper, making sure to coat both sides evenly
- Grill it perfectly:
- Cook the chicken for 6 to 7 minutes per side until it reaches 165 degrees Fahrenheit, then let it rest for 5 minutes before slicing
- Make the magic topping:
- Combine tomatoes, red onion, basil, olive oil, balsamic vinegar, garlic, salt, and pepper in a bowl, then let it sit for 10 minutes
- Build your masterpiece:
- Arrange your greens on a platter, layer on the sliced chicken, and spoon that bruschetta topping over everything generously
Save to Pinterest This recipe has become my signature summer dinner, mostly because it looks impressive but takes almost no active cooking time. My neighbor actually asked for the recipe after seeing me carry the platter outside.
Make-Ahead Magic
You can dice the tomatoes and mix up the bruschetta topping a few hours ahead, just hold off on adding the basil until right before serving so it stays fresh and vibrant.
Leftover Love
Store any leftover grilled chicken separately from the salad, then reheat it gently in a pan the next day for a completely different but equally delicious meal.
Serving Suggestions
A crusty baguette on the side is perfect for mopping up any extra bruschetta juices that land on your plate. I also love serving this with a simple glass of chilled white wine.
- Grill some extra vegetables alongside the chicken for a complete meal
- Keep a small bowl of extra bruschetta topping on the table for people who want more
- The shaved Parmesan is optional but honestly, dont skip it
Save to Pinterest This is exactly the kind of dinner that makes summer feel like a celebration, even on a random Tuesday evening.
Your Questions Answered
- → How long should I grill the chicken?
Grill chicken breasts for 6-7 minutes per side over medium-high heat until cooked through and juices run clear. Let rest for 5 minutes before slicing.
- → Can I prepare this ahead of time?
Yes, marinate the chicken up to 2 hours before grilling for enhanced flavor. Prepare the tomato-basil topping up to 4 hours ahead and store covered in the refrigerator.
- → What are good cheese alternatives?
Substitute mozzarella pearls, crumbled feta, or fresh ricotta for the Parmesan. Each adds a different flavor profile while maintaining the fresh, light character of the dish.
- → Is this gluten-free?
Yes, this salad is naturally gluten-free when all ingredients are certified gluten-free. Always check labels on seasonings and vinegar to ensure no hidden gluten.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh tomato-basil flavors beautifully. These white wines enhance the bright, summery character of the salad.
- → Can I use a grill pan instead of an outdoor grill?
Absolutely. A grill pan works perfectly for this salad. Heat it to medium-high and follow the same cooking time until the chicken reaches an internal temperature of 165°F.