Bruschetta Chicken Salad

I made a batch of Easy Bruschetta and we ate a good helping of it on the day I made it - but there was still some in the refrigerator a day or two later so I had the idea to turn it into a salad! It was lovely and refreshing - if you happen to have some bruschetta leftover I think this is a wonderful way to use it up!

It is fresh, and vibrant, and that gorgeous basil, tomato, and parmesan combination is always a welcome flavor combination in my book!

Bruschetta Chicken Salad

~ 1 cup bruschetta 
2 crisped baguette rounds per salad, cut into cubes
1 lb boneless skinless chicken breast
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
6-8 cups romaine, washed and chopped
Italian dressing
Parmesan cheese


  1. Heat a griddle over high heat. Spray with nonstick cooking spray.
  2. If your chicken breast is thick, slice it in half so it is thinner and you have more surface area to work with (and it will cook faster)
  3. Generously sprinkle chicken with salt, pepper, and garlic powder.
  4. Grill on the griddle until it has nice sear marks, and is cooked through. Set aside to cool while you prep the rest of the salad. 
  5. Divide the greens between 4 plates. Slice the chicken into thin slices and divide over the greens.
  6. Divide the bruschetta over the sliced chicken, sprinkle with a little parmesan and add Italian dressing to taste. Sprinkle baguette croutons over the top to finish.


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