I was starving when lunchtime came around today, so I decided to make chicken bruschetta salad. I had some tomatoes lingering around and some remaining basil from some recipes I made earlier this week. When I make bruschetta salad, I just use the bruschetta as my dressing. It’s so fresh and vibrant, and really pops on a salad.
Since I was only making bruschetta for one, I diced up one tomato, about 3-4 cloves of garlic (I LOVE garlic and am really trying hard to get it into my diet every day), salt, pepper, and some chopped basil.
Then I added some olive oil and balsamic, and let it sit for awhile.
Meanwhile, I sprinkled some seasoning on a boneless skinless chicken breast and put it with 3 strips of artisanal nitrate-free bacon (from Whole Foods) into a pan and roasted in the oven for about 30 minutes.
I chopped up a whole head of romaine, a whole cucumber, a tomato, and some red onion. I added 2 oz of avocado since I certainly have the points for the splurge.
Once the chicken was done, I cubed it up, chopped the bacon, and tossed it into my salad. I added 1oz of cubed mozzarella to my bruschetta and tossed it altogether with my salad. OMG. Heaven. It was so simple, and a great, healthy lunch for the weekend. We’re always struggling to find suitable lunches that we both can agree on. I’m sure my dear spouse would appreciate this salad too!’
Here’s a pic of the finished product, It certainly doesn’t do it justice!