The best part of this salad is the surprise hiding underneath! The warm sourdough bread mixed with the chilled balsamic tomato mixture is so yummy! I love this salad for so many reasons. It’s fresh flavors remind me of summer and it’s an easy way to make one of my favorite appetizers into a filling salad!

Grilled Bruschetta Salad

Serves 2-4

Ingredients:

• Greens mixture (we prefer spinach and/or arugula mix)
• Tub of cherry or grape tomatoes, sliced in half
• Mozzarella ball from specialty cheese section of store, cut into cubes
• Fresh basil leaves, chiffonade (fancy word for rolled up and cut into strips)
• Balsamic vinegar (about 2 Tbsp or more if you like)
• Extra virgin olive oil
• Garlic clove
• Sourdough bread (pre-sliced from bakery section of store)
• 1 lb Chicken breast tenders
• Favorite balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

1. Prepare bruschetta topping mixture by mixing together tomatoes, mozzarella cubes, fresh basil, balsamic vinegar, and salt and pepper to taste. Allow to marinate in the fridge, covered, about an hour.
2. Optional: marinate chicken in a little balsamic vinegar and dash of Italian seasoning or just salt and pepper prior to grilling. Can also use a shredded rotisserie chicken for time saving dinner!
3. Grill chicken breast tenders on medium high heat for about 5 minutes a side, until cooked through.
4. While chicken is grilling, brush each side of sliced sourdough bread with EVOO.
5. After you remove chicken from grill, place bread on grill for about 1 minute per side. Immediately after you remove warm bread from grill, rub all sides with whole garlic clove.
6. Salad assembly: place 1-2 pieces of grilled bread on plate and pile high with greens mixture. Add grilled chicken and brushcetta topping mixture.
7. Drizzle with favorite balsamic vinaigrette dressing and ENJOY!