Bruschetta Chicken Salad with Parmesan Peppercorn Dressing
Prep time
Cook time
Total time
Serves: 2-3 Servings
  • 1 to 2 cups of day old bread, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Pinch of salt
  • 1 teaspoon parsley flakes
  • 2 small boneless skinless chicken breasts
  • Salt & pepper to taste
  • 2 roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon basil, chopped
  • 1 tablespoon balsamic vinegar
  • 2 cups romaine lettuce, chopped
  • 2 cups baby spinach, loosely packed
  • ΒΌ cup Creamy Parmesan Peppercorn Dressing
  1. Preheat the oven to 425 degrees. On a baking sheet toss the cubed bread with olive oil, garlic powder, salt, and parsley. Place in the oven and cook for 6 minutes, or until the bread begins to turn golden brown. Remove from heat and toss carefully. Set aside.
  2. Season the chicken well and place it on a preheated grill. Cook for 4 minutes, flip and cook for another 4 minutes or until the chicken is cooked through. Remove from heat and set aside.
  3. In a small bowl combine the tomatoes, minced garlic, basil, and balsamic. Set aside.
  4. In a large bowl combine the lettuce, spinach, and croutons with the dressing and toss well to coat.
  5. On each plate place a layer of coated lettuce and croutons. Add chicken and top with tomato mixture and serve.
Recipe by Sweet Love and Ginger at