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HG's Better Bruschetta Chicken Salad


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Rate this recipe 4.2/5 (5 Votes)
HG's Better Bruschetta Chicken Salad 1 Picture


  • Bruschetta Topping
  • 1 cup chopped plum tomatoes (about 2 tomatoes)
  • 1/4 cup chopped red onion (about 1/4th of an onion)
  • 2 tbsp. drained and chopped roasted red peppers (packed in water)
  • 2 tbsp. sliced black olives, finely chopped
  • 1 tbsp. chopped fresh basil
  • 1/2 tsp. chopped garlic
  • Salad
  • One 4-oz. raw boneless skinless lean chicken breast cutlet
  • Dash each salt and black pepper
  • 4 cups chopped romaine lettuce
  • 2 tsp. reduced-fat Parmesan-style grated topping
  • 1 stick light string cheese, cut into coins
  • 2 tbsp. fat-free or low-fat balsamic vinaigrette


Adapted from


Step 1


In a medium bowl, combine all ingredients for bruschetta topping and mix well. Cover and refrigerate.

Spray a grill pan (or skillet) with nonstick spray, and bring to medium heat on the stove. Season chicken with salt and pepper, and place in the pan. Cook for 4 - 5 minutes per side, until cooked through. Once cool enough to handle, slice chicken into strips and set aside.

Place lettuce on a large plate or in a large bowl. Add bruschetta topping and chicken. Sprinkle with Parm-style topping, and top with string cheese coins.

Top or serve salad with dressing. EAT!

Serving Size: 1 salad with dressing (entire recipe)
Calories: 360
Fat: 11g
Sodium: 988mg
Carbs: 26g
Fiber: 6.5g
Sugars: 12g
Protein: 37.5g

PointsPlus® value 9*


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