Save The first time I made this, it was a complete accident that turned into my go-to summer dinner. I had bruschetta leftover from a party and grilled chicken from the night before, so I threw them together over some wilting greens that needed to be used. The combination was so bright and satisfying that my husband asked when I would make it again, and now it appears on our table at least twice a month during warm weather months.
Last summer, I served this at a casual backyard dinner when my sister visited from Chicago. She took one bite and literally stopped conversation to ask what was in the dressing. We ended up eating on the patio well past sunset, picking at the remaining bruschetta topping with forks, and she requested the recipe before even leaving for the airport.
Ingredients
- 2 large boneless skinless chicken breasts: Pounding them to even thickness makes grilling so much more forgiving and ensures they cook through without drying out
- 1 tablespoon olive oil: This helps the seasoning stick and creates those gorgeous grill marks that make everything taste better
- 1 teaspoon dried Italian herbs: Fresh herbs work beautifully here too, but keep some dried in your pantry for when you need this recipe on a weeknight
- 2 cups ripe tomatoes diced: Roma tomatoes hold their shape better than slicing tomatoes, but whatever looks best at the market will work
- 1/4 cup fresh basil chopped: Adding the basil at the last minute keeps it from turning dark and keeps that fresh pop of green
- 2 tablespoons extra-virgin olive oil: This is worth using the good stuff since it is not being heated and carries the other flavors
- 1 tablespoon balsamic vinegar: The acidity cuts through the rich chicken and ties the whole dish together
- 6 cups mixed salad greens: Arugula adds a peppery kick, but spring mix is perfectly fine and often more accessible
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat while you prep everything else so you are not standing around waiting
- 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 to perfection:
- Cook the chicken for 6 to 7 minutes per side until it reaches 165 degrees F internally, 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 while the chicken cooks
- Let flavors hang out:
- Let the bruschetta mixture sit for at least 10 minutes so the tomatoes release their juices and everything gets to know each other
- Build the salad:
- Arrange your greens on a platter, layer the sliced chicken on top, and spoon that beautiful tomato mixture generously over everything
Save This became my daughters most requested birthday meal after I made it for her 16th summer celebration. There is something about the combination of warm chicken and cool, fresh tomatoes that feels like eating outside even when we are stuck at the dining room table.
Making It Yours
Sometimes I add mozzarella pearls or crumbled feta instead of Parmesan, especially when I want to make it feel more substantial. During winter, I have used cherry tomatoes and the result is still vibrant, though I really do wait for peak tomato season to make my best version.
Timing Is Everything
I learned the hard way that slicing the chicken immediately makes it tough and dry. Now I use those 5 minutes of resting time to toss the salad greens with a little olive oil and lemon juice so they are not naked when all the other components hit the plate.
Perfect Pairings
A crisp Sauvignon Blanc cuts through the richness beautifully, but a cold Italian Pinot Grigio works just as well. For something non-alcoholic, sparkling water with a twist of lemon lets the salad shine without competing.
- Crusty bread for soaking up any extra tomato juices
- A simple green salad with just olive oil and salt
- Lighter desserts like berries or sorbet
Save This salad is everything I love about summer eating on a single plate, and I hope it finds its way into your regular rotation too.
Recipe Questions & Answers
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side. The meat is done when the internal temperature reaches 165°F (74°C) and juices run clear when pierced. Always let the chicken rest for 5 minutes after grilling before slicing.
- → Can I prepare the bruschetta topping ahead of time?
Yes, you can prepare the tomato-basil mixture up to 4 hours in advance and refrigerate it. However, for the best flavor and texture, allow it to sit at room temperature for 10 minutes before serving so the flavors fully meld.
- → What greens work best for this salad?
Romaine, arugula, and spring mix are ideal choices. You can also use spinach, mixed field greens, or butter lettuce. Choose fresh, crisp greens and store them in the refrigerator until ready to assemble.
- → Is this dish gluten-free?
Yes, this dish is naturally gluten-free when using certified gluten-free ingredients. Check all labels for potential cross-contamination, especially on the Italian herbs and balsamic vinegar. The optional Parmesan cheese is also gluten-free.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work well and tend to stay juicier. Adjust the grilling time slightly as thighs may take 7-8 minutes per side depending on thickness. Ensure they reach 165°F internal temperature.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh tomato-basil flavors beautifully. These lighter white wines pair perfectly with grilled chicken and the acidic brightness of balsamic vinegar in the topping.