Italian Bruschetta Chicken Salad

This healthy, high-protein salad is so tasty, it'll have you coming back for more.

January 28, 2013
Italian Bruschetta Chicken Salad

Lunch or dinner

Makes 4 servings


• 8 cups romaine lettuce

• 10 sliced cherry tomatoes

• 1/3 sliced white onion

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh basil

• 1/2 cubed medium avocado

• 2 tsp grated parmesan cheese

• 4 tbsp reduced-fat shredded mozzarella cheese

• 1 tsp italian seasoning

• 3/4 lb cubed, cooked chicken breast

• 3 slices Ezekiel 4:9 bread

• 1/2 tsp minced garlic

• 1/4 tsp sea salt

• 1 tbsp olive oil

• 8 tbsp balsamic vinegar


1/ Preheat oven to 350°.

2/ Clean, rinse, and chop romaine 
lettuce. Place in 4 salad bowls.

3/ Slice cherry tomatoes and 
distribute over lettuce.

4/ Heat pan over medium and 
coat with cooking spray.

5/ Slice onions and grill in pan for 
3–4 minutes or until onions are tender and translucent. Add to salad bowls.

6/ Chop fresh parsley and basil.

7/ Slice or cube avocado. Add 
herbs and avocado to bowls.

8/ Sprinkle each salad with 
parmesan cheese, mozzarella 
cheese, and Italian seasoning.

9/ Distribute cooked chicken 
tenders between bowls.

10/ Cube Ezekiel bread and toss with garlic, a little bit of sea salt, and olive oil.

11/ Bake in preheated 350° oven for five minutes or until toasted. Distribute among bowls.

12/ Drizzle with balsamic vinegar.

Nutrition Facts (per serving): 308 calories, 11g fat, 23g carbs, 30g protein