This Bruschetta Chicken Salad is a delicious low-carb lunch or dinner made with simple marinated chicken breast, easy homemade tomato bruschetta and balsamic dressing! Great for meal prep!
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There’s nothing quite like a delicious wholesome salad to start the new year and this Bruschetta Chicken Salad is one of my favourites! It’s low carb, it’s easy to make, and it’s a great meal prep recipe for busy weekday lunches! Our family loves it, and I know yours will too!
One of the things I love adding to my meal prep routine is grilled marinated chicken. It’s perfect for adding on top of salads (like this one) and to wraps or pitas with fresh veggies. This balsamic marinade recipe is SO easy and it makes the perfect, tender grilled chicken!
Have you set any New Years Resolutions for 2020? I’m not big on setting lofty, unattainable goals that just frustrate me, but my goal every year is to make healthier choices than the year before – salads like this one help me do that! If you’re anything like me, baby steps are the way to go!
Looking for more delicious low carb recipes? Try these Low Carb Chicken Shawarma Bowls or this Easy Low Carb Zucchini Lasagna!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite salad? I’d love to know!
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Looking for more recipes like this? You’ll love these:
Berry Walnut Spinach Salad with Maple Vinaigrette
Rainbow Vegetable Pasta Salad with Creamy Italian Herb Dressing
Chicken Bacon Ranch Pasta Salad
Thai Chicken Spiralized Zucchini Salad
Asian Cabbage Salad with Ginger Peanut Dressing
Greek Couscous Salad Lunch Bowls
Low Carb Chicken Shawarma Bowls
Bruschetta Chicken Salad
Ingredients
For the chicken & marinade:
- 1/2 cup white wine
- 2 teaspoons dijon mustard
- 1/3 cup balsamic vinegar
- 1 clove garlic finely minced
- 1 tablespoon fresh basil chopped
- a pinch or two each of salt and pepper
- 2 large boneless skinless chicken breasts
For the salad:
- 2 1/2 cups mixed cherry tomatoes halved
- 2 cloves garlic finely minced
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh oregano chopped
- 1 teaspoon dried or fresh thyme
- 1 tablespoon parsley chopped
- 1 tablespoon olive oil
- a pinch or two each of salt and pepper
- 1/2 cup freshly grated parmesan cheese
- 6 cups fresh arugula
- 1 cup fresh mozzarella balls
- 3 tablespoons balsamic reduction (substitute 2 tablespoons each olive oil and balsamic vinegar)
Instructions
- Whisk together the marinade ingredients in a bowl or fridge-safe container.
- Butterfly the chicken breasts to create 4 thin chicken breasts filets.
- Add the chicken to the marinade and toss to coat. Cover with a lid or plastic wrap and place in the fridge for 2 hours or overnight.
- Heat a large skillet over medium-high heat and add a little olive oil.
- Add the chicken breasts and cook on both sides until browned and cooked through to 165 degrees Fahrenheit (74 Celsius). Let the chicken rest for a few minutes before slicing.
- In a large bowl combine the halved cherry tomatoes, garlic, fresh basil, oregano, thyme and parsley, olive oil, salt and pepper, and parmesan. Toss well until everything is combined.
- Add the arugula to a salad bowl or a large platter. Spoon the tomato bruschetta mixture (and the juices) over the arugula and add the sliced grilled chicken.
- Drizzle the balsamic reduction over everything and add the fresh mozzarella balls on top.
Notes
Nutrition
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