Wednesday, June 24, 2015

Grilled Balsamic Chicken and Avocado Bruschetta Salad

Grilled Balsamic Chicken and Avocado Bruschetta Salad
Serves: 4
Weight Watchers:
  • 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
  • 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
  • 2 tablespoons balsamic glaze
  • 2 tablespoons water
  • ½ garlic clove, minced/crushed
  • Dried Thyme (optional)
  • salt to taste
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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