Recipes Salads

Chicken Bruschetta Salad

A couple weekends ago, I spent a Saturday in Fargo with my BFF. And as usual, whenever I am “in the city” we always have to go out for good eats. We ate at Granite City and we both enjoyed an amazing chicken bruschetta salad. I am not a huge tomato person, they always taste so bitter to me. But this salad was incredible. The tomatoes were so sweet and were mixed with these caramelized red onions in a tomato onion relish. I knew it needed to be re-created. 

Chicken Bruschetta Salad-2

Mark was gone for supper one night last week, so I knew I had the perfect opportunity to re-create this salad. I loved this tomato relish so much I made extra and canned it, you know for later use. On chicken, bread, or just to eat with a spoon. Feel free to use a store bought dressing, but this balsamic is so easy to make and store in the fridge! 

Chicken Bruschetta Salad
Serves 2
bruschetta inspired salad with chicken, tomato-onion relish, and blue cheese
Print
Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
Ingredients
  1. Salad
  2. 2 tablespoons butter
  3. 1 medium red onion, thinly sliced
  4. 1 pound chicken breast (I used two)
  5. salt and pepper
  6. 3 roma tomatoes, sliced and cut in half
  7. 1/4 cup honey
  8. 3 tablespoons balsamic vinegar
  9. 3-4 cups romaine lettuce (or any mixed green)
  10. 1 oz. crumbled blue cheese
  11. parmesan to top
  12. toasted baguette slices (optional)
  13. Balsamic Vinaigrette
  14. 2 cloves garlic, minced
  15. 3/4 cup olive oil
  16. 1/4 cup balsamic vinegar
  17. 2 teaspoons honey
  18. 1 tablespoon dijon mustard
  19. salt and pepper to taste
  20. Combine all ingredients and whisk together.
Instructions
  1. In a large skillet over medium-high heat, melt butter and brown the red onion slices. Reduce heat and cover. Allow onions to caramelize, cooking about 15-20 minutes stirring occasionally. Once caramelized, remove to plate.
  2. Season chicken breasts well with salt and pepper, heat skillet to high. Brown chicken breasts on both sides. Reduce heat and cook until chicken is fully cooked, internal temperature 165º F. Add tomatoes and honey to skillet. Cook 5-7 minutes until tomatoes are softened and honey has caramelized. Add the onions back to the skillet. Add the balsamic vinegar. Cook 2-3 minutes more until the balsamic has coated the chicken, tomatoes, and onions. Remove from heat.
  3. To plate: start with the lettuce, top with sliced chicken breast, tomatoes, and onions. Crumble blue cheese over salad. Top with parmesan if desired. Dress with balsamic vinaigrette and serve with toasted baguette slices.
Prairie Californian http://prairiecalifornian.com/
Jenny Dewey Rohrich

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