Is it a salad or an open-faced sandwich? No matter what you call it, Grilled Chicken Bruschetta is a tasty, easy dish—and we love it.
The Midwest has been through a terrible drought—so bad that gardens withered and the produce shriveled. Yet, some—like tomatoes and peaches– seem sweeter or at least, more precious. That juicy summer flavor shines in this dish!
It is one of those dishes that tastes so fresh and yet is easy, so it is perfect to serve on a busy evening. It is also ideal to serve on an evening when you feel you can catch your breath, pour a glass of wine and just enjoy. I am grateful for evenings like that! And, it is perfect for this time of year—when the tomatoes and basil are still thriving and the taste of summer lingers.
It is also a fun way to serve grilled chicken. If you are like me, boneless, skinless chicken breasts are a quick, go-to meal. Yet, sometimes, you are tired of the same old dish or may be looking for a fresh approach. Add this one to your collection! Yes, it is basically a grilled chicken salad with a twist, but the tomatoes, basil and grilled ciabatta make it scrumptious. Just keep it quick—grill the chicken just until it is done (registering 165°F on a meat thermometer) and avoid that dry taste that comes from overcooking.
Try this recipe tonight and enjoy another taste of summer before it all-too-quickly slips into fall.
Grilled Chicken Bruschetta Salad
1/4 cup white wine vinegar
1 clove garlic, minced
1/2 teaspoon Dijon mustard
Salt and pepper, to taste
2/3 cup extra virgin olive oil
1 pound boneless, skinless chicken breasts
2 medium, ripe tomatoes, chopped
3 tablespoons fresh, chopped basil
6 cups torn romaine or greens
Grilled bread:
1 small loaf ciabatta
1/4 cup olive oil
1 clove garlic, minced
In a small bowl, whisk together vinegar, 1 clove garlic, Dijon and salt and pepper. Slowly add olive oil, whisking constantly.
Pound chicken breasts until thin. Place chicken in a resealable plastic food bag. Pour about 1/3 cup dressing over chicken. Seal and refrigerate 30 to 60 minutes. Cover and set reserved dressing mixture aside.
Drain chicken and discard marinade. Allow coals to burn down to white ash or preheat grill to medium-high. Grill chicken 5 to 6 minutes, turning midway through, or until golden brown and fully cooked, turning to brown evenly. Transfer to a plate and cover. Allow to stand 5 minutes. Thinly slice chicken.
Slice ciabatta in half lengthwise. Combine remaining 1/4 cup olive oil and garlic; brush over cut surface of bread. Grill, cut side down, until golden and toasted, about 1 minute.
In a small bowl, combine chopped tomatoes with basil. Season with salt and pepper.
In a large bowl, toss together torn romaine with about half of remaining dressing.
To serve, arrange dressed greens on top of grilled bread. Top with chicken and spoon tomato mixture over the top. Drizzle very lightly with remaining dressing.
Makes 4 servings
Tips:
Substitute 4 slices (about 1/2-inch thick) of crusty French or Italian bread for ciabatta. If ciabatta is large, cut loaf in half crosswise first. Cut one half in half lengthwise and proceed as recipe directs; reserve remaining half for another use.
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