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:
- 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.
- 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!
- Grill chicken breast tenders on medium high heat for about 5 minutes a side, until cooked through.
- While chicken is grilling, brush each side of sliced sourdough bread with EVOO.
- 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.
- Salad assembly: place 1-2 pieces of grilled bread on plate and pile high with greens mixture. Add grilled chicken and brushcetta topping mixture.
- Drizzle with favorite balsamic vinaigrette dressing and ENJOY!
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