Grilled Balsamic Chicken and Avocado Bruschetta Salad

Grilled Balsamic Chicken and Avocado Bruschetta Salad! Turning Bruschetta into Salad into Grilled Balsamic Chicken and Avocado Bruschetta Salad.

All these rich flavours… I can’t handle it! This is one of my favourite recipes for salad!

The balsamic glaze marinade smothered all over the chicken completes this salad.

And so does that glaze dressing….with a twist of course.

So a couple days ago, we went out and ordered Bruschetta. We always order a Bruschetta. Al.ways.

And that Bruschetta inspired this salad.

So filling and healthy, I could live off this stuff. Well, if it wasn’t my heavy addiction to brownies and chocolate and all things unholy.

Brushing Sourdough over with Garlic infused olive oil (and some Garlic Butter from the Corn on The Cob recipe here), this was the best way to enjoy Bruschetta without any building. Deconstructed Bruschetta.

Because who doesn’t love crunchy, crispy bread with their salad?

The perfect lunch or dinner.

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Grilled Balsamic Chicken and Avocado Bruschetta Salad

Weight Watchers:

Servings 4

Author Karina - Cafe Delites

Ingredients

Chicken:

• 2 whole skinless and boneless chicken breasts , trimmed of any fat
• 1 tablespoon garlic (or plain) olive oil
• 2 tablespoons balsamic glaze
• 1/2 teaspoon sea salt
• 1 teaspoon garlic powder or 1 clove garlic , crushed

Bruschetta Bread:

• 1 loaf Cabiatta/Sourdough bread , sliced into 1-inch thick slices
• 2 tablespoons Garlic olive oil (or Olive oil mixed with 1 clove garlic, minced or crushed); or Garlic Butter
• Dried Parsley

Salad:

• 1 whole cos lettuce , washed
• 200 g | 7oz grape tomatoes , halved
• ½ medium red onion , thinly sliced
• 100 g | 3 1/2oz reduced fat fresh Feta cheese
• 1 whole avocado , thinly sliced
• Handful fresh basil leaves

Dressing:

• 2 tablespoons balsamic glaze
• 2 tablespoons water
• 1/2 garlic clove , minced/crushed
• Dried Thyme (optional)
• salt to taste

Instructions

For Chicken:

• Combine the olive oil, balsamic vinegar, salt and garlic together in a shallow bowl. Add the chicken breasts and evenly coat. Transfer the chicken breasts over to a nonstic pan heated over medium heat, Sauté until nice, crispy and golden on both sides and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch slices.
  

For Bread:

• Combine the oil with the herbs and garlic. Brush both sides of each bread slice; grill in a grill pan over medium heat on both sides until golden and crispy.
  

For Dressing:

• Combine dressing ingredients in a small bowl/jug, and whisk until mixed through.
  

For Salad:

• Combine the lettuce, tomatoes, onion, Feta and basil together in a large salad bowl. Top with chicken slices and drizzle with the dressing. Toss to combine. Serve with crunchy Bruschetta pieces.

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