Grilled Balsamic Chicken and Avocado Bruschetta Salad

Grilled Balsamic Chicken and Avocado Bruschetta Salad

Author: Karina - Cafe Delites

Serves: 4

 

Weight Watchers:

Ingredients

Chicken:

• 2 whole skinless and boneless chicken breasts, trimmed of any fat
• 1 tablespoon garlic (or plain) olive oil
• 2 tablespoons balsamic glaze
• ½ teaspoon sea salt
• 1 teaspoon garlic powder or 1 clove garlic, crushed

Bruschetta Bread:

• 1 loaf Cabiatta/Sourdough bread, sliced into 1-inch thick slices
• 2 tablespoons Garlic olive oil (or Olive oil mixed with 1 clove garlic, minced or crushed); or Garlic Butter
• Dried Parsley

Salad:

• 1 whole cos lettuce, washed
• 200g | 7oz grape tomatoes, halved
• ½ medium red onion, thinly sliced
• 100g | 3½oz reduced fat fresh Feta cheese
• 1 whole avocado, thinly sliced
• Handful fresh basil leaves

Dressing:

• 2 tablespoons balsamic glaze
• 2 tablespoons water
• ½ garlic clove, minced/crushed
• Dried Thyme (optional)
• salt to taste

Instructions

For Chicken:

1. Combine the olive oil, balsamic vinegar, salt and garlic together in a shallow bowl. Add the chicken breasts and evenly coat. Transfer the chicken breasts over to a nonstic pan heated over medium heat, Sauté until nice, crispy and golden on both sides and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch slices.

For Bread:

1. Combine the oil with the herbs and garlic. Brush both sides of each bread slice; grill in a grill pan over medium heat on both sides until golden and crispy.
   For Dressing:
2. Combine dressing ingredients in a small bowl/jug, and whisk until mixed through.

 For Salad:

1. Combine the lettuce, tomatoes, onion, Feta and basil together in a large salad bowl. Top with chicken slices and drizzle with the dressing. Toss to combine. Serve with crunchy Bruschetta pieces.

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