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Bruschetta Chicken Salad

Bruschetta Chicken Salad

with Arugula and Garlic Croutons

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We've taken the classic Italian antipasto and made it a meal for two! Croutons are pan-fried with garlic oil, then tossed with arugula and juicy tomatoes and topped with creamy Parmesan and fresh basil. A final drizzle of balsamic glaze and you're all set for date night!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

80 g

Roma Tomato

50 g


7 g


¼ cup

Parmesan Cheese, shredded


7 g


6 g


2 tbsp

Balsamic Glaze


1 unit

Demi Baguette

(ContainsGluten, Barley)

56 g

Baby Arugula

1 tbsp

Italian Seasoning


Not included in your delivery

4 tbsp


¼ tsp

Salt and Pepper*

½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat36 g
Saturated Fat7 g
Carbohydrate40 g
Sugar13 g
Dietary Fiber2 g
Protein48 g
Cholesterol135 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Large Bowl
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then cut shallot and tomato into 1/4-inch pieces. Thinly slice basil. Finely chop parsley. Cut baguette into 1-inch pieces. Peel, then mince or grate garlic.


Pat chicken tenders dry with paper towels. In a large bowl, add chicken, half the Italian seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Stir to coat and set aside.


In another large bowl, add baguette pieces, half the garlic, remaining Italian seasoning and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss together. Heat a large non-stick pan over medium-high heat. When hot, add baguette pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (TIP: Cook in two batches for 4 ppl.)


While croutons cook, in the same large bowl, whisk together balsamic glaze, remaining garlic, 2 tbsp oil, 1/2 tsp sugar (dbl all for 4 ppl). Add tomato, arugula, Parmesan, parsley, basil and shallot. Season with salt and pepper. Stir to combine. When croutons are done, add to the bowl and toss together.


To the same pan, add chicken. Cook, until bottoms are golden-brown, 2-3 min. Flip, cover and cook until cooked through, 2-3 min.**


Divide bruschetta salad between plates and top with chicken.