Disclosure: I’m a part of the Bolthouse Farms® Harvest Network. This recipe was created in collaboration, but all opinions are my own. I adore Bolthouse Farms® products and I’m excited to share recipes. #BHFHarvestNetwork
This quick and easy Chicken Bruschetta salad is perfect for busy weeknights. I make a double batch for mason jar salads–a delicious weekday lunch option!
After the Whole30 plan crashed and burned last month, we’ve been trying to incorporate more salads into our meal plan. Not just as a side to the main course, but actual filling salads. During my Sunday Prep, I like to marinade 3-4 chicken breasts in different ways to chop up during the week. Teriyaki for stir fry or Asian salads, Lemon Garlic for wraps and this Bolthouse Farms® Balsamic for everything else.
If you don’t like hot chicken on salads, feel free to grill up the chicken ahead of time. Using the balsamic dressing as a marinade creates juicy, tender chicken. The vinegar helps tenderize the chicken making it perfect for wraps, salads and more!You can also make this bruschetta mix ahead of time. It will stay in the fridge for up to 3 days–it actually gets better after a day or two because the tomatoes marinade in the balsamic. I can eat this with a spoon without the salad or as a topper for avocado toast. The Bolthouse Farms® dressings are found in the produce cooler area, usually by the salad mixes. I started buying them when I was on Weight Watchers before our wedding and I’ve been hooked since. They are all SO flavorful and low in calories. My new favorite is the Creamy Roasted Garlic–it’s very reminiscent of Caesar dressing. Before topping with the delish bruschetta topping, you toss the salad greens with the roasted garlic dressing, croutons and shaved Parmesan cheese.
- 1 pound boneless , skinless chicken breast, pounded to 1/2" thickness
- Bolthouse Farms® Balsamic Dressing
- Bolthouse Farms® Roasted Garlic Dressing
- 3 Roma Tomatoes , diced
- 1/4 cup chopped red onion
- 1/2 cup chopped basil
- 1/4 cup shaved Parmesan , plus more for garnish
- 3 cups mixed greens
- Croutons or toasted bread cubes
Marinade chicken at least 4 hours (refrigerated) in balsamic dressing, covering completely with dressing.
Remove chicken from dressing, grill until completely cooked. Set aside.
In a medium bowl, add chopped tomatoes, red onion, basil and 1/4 cup balsamic dressing. Toss and set aside.
In a larger bowl, add salad greens. Toss with 1/4 cup Roasted Garlic dressing, 1/4 cup Parmesan and croutons. Add more dressing, if needed.
To assemble the salad, add salad mix in the bowl, next sliced grilled chicken and top with bruschetta mixture.
You can grill chicken and make bruschetta mix ahead of time, up to 3 days ahead. I love to do these steps on my Sunday Prep day.
For a mason jar salad, place chicken in roasted garlic dressing on the bottom of the jar. Top with bruschetta mixture, then salad greens. Keep croutons on side, in a baggie. To eat, flip into a bowl and toss.
This can easily be turned into a mason jar lunch salad, which I’m obsessed with right now. You can also add white beans to add more filling fiber. In the bottom of a large, quart sized mason jar, add Roasted Garlic dressing, then chicken and bruschetta mixture. Slowly pack in undressed salad greens, leaving croutons on the side. To serve, pour into a bowl and toss, adding cheese and croutons to top. YUM!