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Bruschetta Chicken Salad

This Bruschetta Chicken Salad is a delicious low-carb lunch or dinner made with simple marinated chicken breast, easy homemade bruschetta and balsamic dressing! Great for meal prep!
Course Main Course, Salad
Cuisine American, Healthy, Italian, low carb, North American
Keyword Bruschetta Chicken Salad
Prep Time 15 minutes
Cook Time 15 minutes
marinating time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 325kcal
Author Chrissie


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)


  • 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.



To make this salad for meal prep in advance, simply prep the chicken and the tomato mixture ahead of time and assemble in containers, storing them in the fridge to enjoy later. Before serving, add the arugula, mozzarella and balsamic.


Serving: 1serving | Calories: 325kcal | Carbohydrates: 17g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 486mg | Potassium: 605mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1645IU | Vitamin C: 28mg | Calcium: 352mg | Iron: 2mg