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Grilled Balsamic Chicken and Avocado Bruschetta Salad

Weight Watchers:
Servings: 4
Author: Karina - Cafe Delites



  • 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


  • 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


  • 2 tablespoons balsamic glaze
  • 2 tablespoons water
  • 1/2 garlic clove , minced/crushed
  • Dried Thyme (optional)
  • salt to taste


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.