Chicken Bruschetta Salad Recipes

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CHICKEN BRUSCHETTA SALAD



Chicken Bruschetta Salad image

A tasty Chicken Salad served on a bed of greens. Prep time does not include marinating time. The recipe comes from Zigato's Restaurant in Sacramento and KCRA TV.

Provided by Barb G.

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 22

6 roma tomatoes, chopped
2 tablespoons capers
2 tablespoons fresh basil, chopped
2 tablespoons balsamic vinegar
2 tablespoons red wine
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
1/4 cup Spanish olives, cut in halves
2 tablespoons fresh oregano, chopped
1/4 cup olive oil
8 cloves garlic, chopped
1 lb organic mixed greens
salt and pepper
4 skinless chicken breasts
1 lime, juiced
1/4 cup olive oil
1 tablespoon basil, chopped
8 cloves garlic, minced
2 tablespoons red wine vinegar
salt and 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.

CHICKEN BRUSCHETTA SALAD



Chicken Bruschetta Salad image

Make and share this Chicken Bruschetta Salad recipe from Food.com.

Provided by Danny Beason

Categories     Lunch/Snacks

Time 15m

Yield 5 serving(s)

Number Of Ingredients 15

2 1/2 ounces greens
2 1/2 ounces romaine lettuce
2 ounces balsamic vinaigrette
5 ounces grilled chicken
3 ounces tomatoes, diced
3 ounces yellow tomatoes, diced
1 ounce red onion, diced
1/2 ounce extra virgin olive oil
2 teaspoons red wine vinegar
1 tablespoon basil, julienned
1 tablespoon cilantro leaf
1 pinch salt and pepper, mix
1 dash extra virgin olive oil
1/2 tablespoon parmesan-romano cheese mix
fresh ground black pepper (5 turns)

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.

Nutrition Facts : Calories 91.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 24.5, Sodium 45.7, Carbohydrate 3.6, Fiber 1, Sugar 0.9, Protein 10

BRUSCHETTA PASTA SALAD WITH CHICKEN



Bruschetta Pasta Salad with Chicken image

Inspired by the flavors of bruschetta, this pasta salad boasts fresh tomatoes, mozzarella, and basil in a balsamic vinaigrette. I love the addition of roasted chicken (rotisserie chicken is a great store-bought shortcut!) because it turns this simple side dish into the main event. It's truly a meal-in-a-bowl, and best of all, that meal can be served warm, room temp or chilled.

Provided by Kelly Senyei

Categories     main-dish

Time 15m

Yield 8 servings

Number Of Ingredients 13

1 pound uncooked short pasta, such as gemelli or bowties
3 cups diced tomatoes (See Cook's Note)
1 cup mini mozzarella balls, halved
2 cups diced cooked chicken (See Cook's Note)
1 cup fresh basil leaves
1/2 cup marinated artichoke hearts, quartered
1/3 cup sliced black olives
1/3 cup shredded Parmesan
1/4 cup balsamic vinegar
2 cloves garlic
1 tablespoon honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.

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