Juicy grilled chicken with fresh tomato-basil topping served over crisp mixed greens. Light, refreshing, and ready in 35 minutes.
# Required Ingredients:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Bruschetta Topping
07 - 2 cups ripe tomatoes, diced (about 4 medium tomatoes)
08 - 1/4 cup red onion, finely diced
09 - 1/4 cup fresh basil leaves, chopped
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1 clove garlic, minced
13 - 1/4 teaspoon salt
14 - Freshly ground black pepper to taste
→ Salad
15 - 6 cups mixed salad greens (romaine, arugula, or spring mix)
16 - 1/4 cup shaved Parmesan cheese (optional)
17 - Lemon wedges for serving
# How-To Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts thoroughly with olive oil, dried Italian herbs, garlic powder, salt, and black pepper on both sides.
03 - Place chicken on grill and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and rest for 5 minutes before slicing thinly.
04 - While chicken cooks, combine diced tomatoes, red onion, fresh basil, extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and pepper in a medium bowl. Toss gently and allow mixture to sit for 10 minutes to allow flavors to meld.
05 - Arrange mixed salad greens on a large platter or individual plates. Layer sliced chicken evenly over the greens.
06 - Spoon bruschetta topping generously over sliced chicken. Sprinkle with shaved Parmesan cheese if desired and serve immediately with lemon wedges.
