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