Fresh tomatoes and basil mixed with diced chicken for a Bruschetta Chicken Salad great to serve on wraps, rolls, panini or top on a leafy, green salad.
It’s Monday, I hope you had a great weekend. I was so excited for the season premier of Downton Abbey finally last night. Two hours of Downton flew by! It is so nice to curl up on the couch on a Sunday night with a crackling fire and watch my favorite show. This past weekend was also my 39th birthday. I had a lovely dinner out at my favorite restaurant and knowing that I had Downton to look forward to took the sting out about turning 39 a little bit.
I always purchase the bulk, family pack of chicken breast at the grocery store. It last me a few weeks and I get a ton of meals out with it. I freeze some and I cook a pound or two to keep stashed in the refrigertor to have on hand. It’s great to toss on salads and to whip up chicken salad for lunches or a quick dinner. My Curry Chicken Salad is one of my favorites.
During the holidays I made my Bruschetta for several gatherings. Leftover Bruschetta and some cooked chicken I had on hand inspired me to make this recipe. It quickly became a favorite of mine. I love it simply in a wrap, but it’s also great on a ciabatta roll, a buttery croissant, or on some thick slices of fresh Italian bread and toasted on the panini. You can also top it on a leafy, green salad or just enjoy it alone.
If you love a variety of chicken salads for sandwiches like I do, this is another one you will definitely enjoy!
- 12 ounces cooked chicken breast, diced (about 3 cups)
- 1 cup plum tomatoes, seeded and diced (about 3 plum tomatoes)
- ¼ cup fresh basil, chopped
- 1 tablespoon balsamic vinegar
- ½ teaspoon garlic, minced (about 2 cloves)
- 2-3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 4 deli style wraps for serving
- ¼ cup shredded mozzarella cheese
- In a medium bowl toss chicken, tomatoes, basil, balsamic and garlic.
- Stir in about 2 tablespoons extra virgin olive oil. Stir in additional if desired.
- Season with salt and pepper to taste.
- Top salad on wrap. Sprinkle with cheese, wrap and serve.