Chicken Bruschetta Salad Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Toss the diced bread with 1 tablespoon olive oil. Sprinkle with a pinch of salt and pepper and place on a sheet pan. Toast in the oven until golden, but still a little chewy, about 5 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over a medium-high heat. Sprinkle the chicken cutlets with salt and pepper and, when the oil is hot, add to the skillet. Fry, flipping as needed, until cooked through and nicely seared, 3 to 4 minutes per side.
• Combine the tomatoes, garlic, basil chiffonade, the remaining 2 tablespoons olive oil, some salt and pepper and 1 tablespoon balsamic reduction in a bowl. Toss and set aside.
• Remove the bread from the oven and, at the last minute, toss with the tomato mixture. Top the cooked chicken with the bread/tomato mixture, allowing it to fall around the edges and fill in the gaps of the skillet. Drizzle over the remaining 2 tablespoons balsamic reduction and garnish with some fresh basil leaves. Serve immediately.

Steps:

• Make the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain the pasta, transfer to a large bowl, and let cool slightly. Add the tomatoes, mozzarella, chicken, basil, artichokes, olives, and Parmesan. (If you're looking to make this recipe in advance, leave out the fresh basil and stir it in right before serving.) Toss to combine.
• Make the dressing: In a small bowl, whisk together the balsamic vinegar, garlic and honey. While whisking, stream in the olive oil and whisk until emulsified. Taste and season the dressing with salt and pepper.
• Add the dressing to the pasta salad and toss to combine, then serve immediately or refrigerate for, covered with plastic wrap or in an airtight container for up to 3 days.

Steps:

• Heat bread in oven, place greens and dressing in mixing bowl, toss to.
• combine.
• Pile greens in center of a cold, rimless bowl.
• Grill chicken and.
• cut into 1/4 inch strips.
• Place chicken on top of greens.
• Combine.
• tomatoes, red onion, 1/2 oz.
• Olive Oil, vinegar, basil, cilantro, and salt.
• and pepper.
• Mix well and pile relish on top of chicken.
• Drizzle salad and.
• bowl with Olive Oil.
• Place bread on around salad.
• Garnish with.
• Parmesan/Romano cheese and black pepper.

Steps:

• Combine Marinade ingredients (except Chicken breast).
• Put marinade on chicken& marinade overnight.
• Grill chicken on BBQ or in broiler oven.
• Chill well, cut into strips and return to refrigerator.
• Prep tomatoes, onions, bell peppers and olives, combining with remaining salad ingredients except Spring Greens.
• Marinate for 2 hours.
• Toss chicken strips.
• Serve atop a bed of spring greens with a garnish of fresh herbs sprigs.