Pin My neighbor knocked on my door one July evening holding a basket of tomatoes from her garden, more than she could possibly use. I had chicken thawing and a head of romaine wilting slightly in the crisper. What started as pantry improvisation turned into something I now make every time tomatoes are at their peak. The combination of warm grilled chicken and cool, tangy tomatoes over greens is one of those meals that feels like summer itself landed on your plate.
I served this at a backyard dinner the first time, and my friend who claims she doesnt like salads went back for seconds. She said it was the way the warm chicken made the greens just barely wilt at the edges, and how the balsamic caught the olive oil in little pockets of tang. Now she texts me every August asking if Ive made it yet. Its become our unofficial signal that tomato season has arrived.
Ingredients
- Boneless, skinless chicken breasts: I pound them to an even thickness so they cook uniformly and stay juicy, no dry edges.
- Olive oil: Use it twice, once for the chicken and again in the topping, good quality makes a noticeable difference here.
- Dried Italian herbs: A blend of oregano, thyme, and basil works beautifully, or use whatever herb mix you have on hand.
- Garlic powder: It distributes more evenly on the chicken than fresh garlic, which can burn on the grill.
- Ripe tomatoes: Choose tomatoes that smell sweet and feel heavy, the riper they are, the more juice they release into the topping.
- Red onion: I dice it fine and let it sit in the balsamic for a few minutes to mellow the sharpness.
- Fresh basil leaves: Tear them instead of chopping if you want a more rustic look, the flavor stays brighter that way.
- Extra virgin olive oil: This is where you taste it raw, so use one you actually enjoy drizzling on bread.
- Balsamic vinegar: A little sweetness in the vinegar balances the acidity of the tomatoes perfectly.
- Fresh garlic: One clove minced is enough, it mellows as it sits in the tomato mixture.
- Mixed salad greens: I like a combination with some peppery arugula for contrast, but any mix works.
- Shaved Parmesan cheese: Optional, but it adds a salty, nutty finish that ties everything together.
- Lemon wedges: A squeeze right before eating wakes up all the flavors, especially if the salad has been sitting a few minutes.
Instructions
- Preheat your grill:
- Get your grill or grill pan to medium high heat, hot enough that water drops sizzle and evaporate immediately. This ensures good grill marks and prevents sticking.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle evenly with Italian herbs, garlic powder, salt, and pepper. I press the seasonings in gently so they adhere during grilling.
- Grill the chicken:
- Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side, flipping only once. When the juices run clear and the internal temperature reaches 165 degrees, remove it and let it rest for 5 minutes before slicing thinly against the grain.
- Make the bruschetta topping:
- While the chicken cooks, combine diced tomatoes, red onion, basil, olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a bowl. Toss gently and let it sit for at least 10 minutes so the flavors meld and the tomatoes release their juices.
- Assemble the salad:
- Spread the mixed greens on a large platter or divide among individual plates. Lay the sliced chicken over the greens, then spoon the bruschetta topping generously over everything, making sure to include the flavorful juices from the bottom of the bowl.
- Finish and serve:
- Sprinkle shaved Parmesan over the top if using, and place lemon wedges on the side. Serve immediately while the chicken is still warm and the greens are cool and crisp.
Pin The first time I brought this to a potluck, someone asked if it was from a restaurant. I laughed and said no, just a neighbor with too many tomatoes and a lucky afternoon. But that moment reminded me that the best meals dont need to be complicated, they just need good ingredients and a little bit of attention. This salad has become my go to whenever I want to impress without the stress.
Making It Ahead
You can grill the chicken up to a day in advance and store it in the fridge, then slice it cold or let it come to room temperature before serving. The bruschetta topping actually benefits from sitting for a few hours, though I add the basil at the last minute so it stays bright green. If youre meal prepping, keep the greens separate and assemble individual portions right before eating so nothing gets soggy.
Variations and Swaps
Ive made this with grilled shrimp instead of chicken when I was in a seafood mood, and it was just as satisfying. You can swap the Parmesan for mozzarella pearls or crumbled feta, both add creaminess in different ways. If youre avoiding dairy entirely, leave the cheese off and add a handful of toasted pine nuts for richness and crunch. On nights when I dont feel like grilling, I pan sear the chicken in a hot skillet and it works beautifully.
Serving Suggestions
This salad is a full meal on its own, but I sometimes serve it with a slice of crusty bread to soak up the extra tomato juices. A crisp white wine like Sauvignon Blanc or Pinot Grigio is a natural pairing, the acidity echoes the balsamic and brightens everything. For a heartier spread, add a side of roasted vegetables or a simple pasta salad.
- Use a vegetable peeler to shave thin ribbons of Parmesan instead of grating it, they look elegant and melt slightly from the warm chicken.
- If your tomatoes are less than perfect, a pinch of sugar in the bruschetta topping brings out their sweetness.
- Leftover bruschetta topping is fantastic on toast the next morning, or stirred into scrambled eggs.
Pin This salad has a way of turning an ordinary weeknight into something special, and I hope it does the same for you. Enjoy every bite, and dont forget that squeeze of lemon at the end.
Recipe Questions
- → Can I prepare the bruschetta topping in advance?
Yes, you can make the tomato-basil topping up to 4 hours ahead. Store it in an airtight container in the refrigerator. The flavors actually improve as they meld together. Just give it a gentle stir before serving.
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) on a meat thermometer. The juices should run clear when pierced with a knife, and there should be no pink inside.
- → What greens work best for this salad?
Mix romaine, arugula, or spring mix greens. Arugula adds a peppery bite that pairs beautifully with the sweet tomato topping. Avoid delicate greens like butter lettuce as they may wilt under the warm chicken.
- → Can I make this salad without Parmesan?
Absolutely. The salad is delicious on its own. For a creamy alternative, try fresh mozzarella pearls, crumbled feta, or goat cheese. These substitutes add different flavor dimensions while keeping it light.
- → Is this suitable for meal prep?
You can prepare the grilled chicken and bruschetta topping ahead, but keep greens separate to prevent wilting. Assemble just before serving for the best texture and freshness.
- → What wine pairs well with this dish?
Crisp white wines work best. Try a Sauvignon Blanc for its citrus notes or a Pinot Grigio for its light, refreshing quality. Both complement the fresh basil and tomato flavors beautifully.