Print

Chicken Bruschetta Salad

Print Recipe

bruschetta inspired salad with chicken, tomato-onion relish, and blue cheese

Ingredients

Scale
  • Salad
  • 2 tablespoons butter
  • 1 medium red onion, thinly sliced
  • 1 pound chicken breast (I used two)
  • salt and pepper
  • 3 roma tomatoes, sliced and cut in half
  • 1/4 cup honey
  • 3 tablespoons balsamic vinegar
  • 3–4 cups romaine lettuce (or any mixed green)
  • 1 oz. crumbled blue cheese
  • parmesan to top
  • toasted baguette slices (optional)
  • Balsamic Vinaigrette
  • 2 cloves garlic, minced
  • 3/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons honey
  • 1 tablespoon dijon mustard
  • salt and pepper to taste
  • 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 165ยบ 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.

Nutrition

Find it online: https://prairiecalifornian.com/chicken-bruschetta-salad/