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Bruschetta Chicken Salad

Bruschetta Chicken Salad

with Garlic Croutons and Parmesan

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We've taken the flavours of a classic Italian antipasto and made it into a delicious meal for the whole family! Croutons are coated in garlic oil and pan-fried, then tossed with spring mix, juicy tomatoes and fresh basil. It's all topped with creamy Parmesan and a final drizzle of balsamic glaze.

Tags:Family FriendlyQuick

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

Preparation Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

160 g

Roma Tomato

7 g


66 g

Mini Cucumber

¼ cup

Parmesan Cheese, shredded


113 g

Spring Mix

1 tbsp

Garlic Puree

2 tbsp

Balsamic Glaze


1 unit

Ciabatta Roll

(ContainsBarley, Gluten)

1 tbsp

Italian Seasoning

Not included in your delivery

4 tbsp


0.13 tsp


½ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat38 g
Saturated Fat8 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber4 g
Protein45 g
Cholesterol127 mg
Sodium570 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
Paper Towel
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Cut tomatoes into 1/4-inch pieces. Thinly slice basil. Cut ciabatta into 1-inch pieces.


Pat chicken dry with paper towels, then cut into 1-inch pieces. Add chicken, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.


Add ciabatta, half the garlic puree, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil then ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer croutons to a plate. Set aside.


Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown and cooked through, 3-4 min per side.**


Meanwhile, whisk together balsamic glaze, remaining garlic puree, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Add tomatoes, cucumber, croutons, spring mix, basil and half the Parmesan. Season with salt and pepper, then toss to combine.


Divide bruschetta salad between plates, then top with chicken. Sprinkle remaining Parmesan over top.