Chicken Bruschetta Salad Recipes

BRUSCHETTA CHICKEN

Steps:

• Place chicken breasts in a large resealable plastic freezer bag, one at a time. Lightly pound chicken breasts to an even thickness of about 3/4-inch. Combine oil, balsamic vinegar, garlic, Italian herb seasoning, salt and pepper in a small bowl and whisk until combined. Pour half of the marinade over the chicken, reseal bag, and set aside to marinate for at least 15 minutes. (Chicken and marinade can be prepared ahead; covered and refrigerated overnight.)
• Preheat grill to medium heat or about 350 degrees F. Combine remaining marinade with diced tomatoes and red onion; set aside. Transfer chicken from marinade onto grill surface and discard marinade. Grill chicken for 4 to 6 minutes per side or until cooked through. Transfer the chicken to a serving plate and sprinkle with shredded cheese. Spoon bruschetta mixture over chicken and top with basil; serve immediately.

BRUSCHETTA CHICKEN

Steps:

• Preheat oven to 375°. Place flour and egg substitute in separate shallow bowls. Dip chicken in flour, then in egg substitute; place in a greased 13x9-in. baking dish. In a small bowl, mix cheese, bread crumbs and butter; sprinkle over chicken. , Loosely cover baking dish with foil. Bake 20 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 165°., Meanwhile, in a small bowl, toss tomatoes with the remaining ingredients. Spoon over chicken; bake 3-5 minutes or until tomato mixture is heated through.

CHICKEN BRUSCHETTA SALAD

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

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.

BRUSCHETTA PASTA SALAD WITH CHICKEN

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.