Grilled Balsamic Chicken and Avocado Bruschetta Salad
Weight Watchers:
Servings: 4
Ingredients
Chicken:
- 2 whole skinless and boneless chicken breasts , trimmed of any fat
- 1 tablespoon garlic (or plain) olive oil
- 2 tablespoons balsamic glaze
- 1/2 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
- 200 g | 7oz grape tomatoes , halved
- ½ medium red onion , thinly sliced
- 100 g | 3 1/2oz reduced fat fresh Feta cheese
- 1 whole avocado , thinly sliced
- Handful fresh basil leaves
Dressing:
- 2 tablespoons balsamic glaze
- 2 tablespoons water
- 1/2 garlic clove , minced/crushed
- Dried Thyme (optional)
- salt to taste
Instructions
For Chicken:
- 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:
- 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:
- Combine dressing ingredients in a small bowl/jug, and whisk until mixed through.
For Salad:
- 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.