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Dinner recipe · from the recipe book

Balsamic Chicken Bruschetta Salad Bowls

Juicy oregano-seared chicken and garlicky warm cannellini beans over crisp romaine and spinach, topped with a bright basil-balsamic cherry tomato salsa and nutty Parmesan.

Balsamic Chicken Bruschetta Salad Bowls

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinlesspounded to an even thickness
  • 3 tbsp40 gOlive oildivided
  • 1 tbsp3 gDried oregano
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepper
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3 cloves9 gGarlicminced
  • ½ tsp1 gCrushed red pepper
  • 3 cups450 gCherry tomatoesquartered
  • ½ medium60 gRed onionfinely diced
  • ⅔ cup leaves15 gFresh basilthinly sliced
  • 1 tbsp20 gBalsamic vinegar
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 2 cups loosely packed60 gBaby spinach
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Make the salsa first: in a bowl, stir together the cherry tomatoes, red onion, basil, balsamic, about 15 g (3/8) of the olive oil and 2 g (2/5) of the salt. Set aside so the juices gather.
  2. Season the chicken breast on both sides with the oregano, the black pepper and the remaining 3 g of salt.
  3. Heat about 15 g (3/8) of the olive oil in a large skillet over medium-high heat. Cook the chicken 5 to 7 minutes per side, until browned and 165°F (74°C) in the center. Move it to a board and rest 5 minutes.
  4. Lower the heat to medium and add the remaining 10 g (1/4) of olive oil to the same skillet. Add the garlic and red pepper flakes and stir 30 seconds until fragrant.
  5. Add the great northern beans to the skillet and warm 3 to 4 minutes, scraping up the browned bits, until heated through.
  6. Toss the romaine and spinach together and divide among 4 bowls.
  7. Slice the chicken and arrange it over the greens with the warm beans.
  8. Spoon the tomato salsa and its juices over each bowl, sprinkle with the Parmesan and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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