Grilled Balsamic Chicken and Avocado Bruschetta Salad

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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Balsamic Glaze, Store-Bought(30g)
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  1/2 teaspoon sea salt
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  Garlic powder(5g)
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  Bread, Sourdough, Sliced
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 teaspoon Dried Parsley
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  Lettuce, Romaine
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  Tomato, Cherry(198g)
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  Yellow Onion
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  Cheese, Feta, Crumbled(99g)
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  Avocado(200g)
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  Basil, Fresh
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  Balsamic Glaze, Store-Bought(30g)
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  2 tablespoons water
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  Garlic(30g)
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  Thyme, Dried(5g)
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  1 pinch salt to taste

Instructions

1. 1Pat the chicken breasts dry with paper towels. Mix together the olive oil, balsamic glaze, garlic powder, salt, and pepper in a shallow bowl. Add the chicken and coat evenly on both sides.
2. 2Heat a nonstick skillet over medium-high heat for 2 minutes. Place the chicken in the pan and cook 6–8 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let cool for 5 minutes, then slice into 1-inch pieces.
3. 3While the chicken cools, slice the sourdough bread into ¼-inch thick pieces. Mince the fresh garlic and combine with olive oil, dried thyme, salt, and pepper. Brush both sides of each bread slice with the garlic oil mixture.
4. 4Heat a grill pan or skillet over medium-high heat for 2 minutes. Working in batches, place bread slices in the pan and cook 2–3 minutes per side over medium-high heat until golden brown and crispy. Transfer to a wire rack.
5. 5Whisk together the balsamic glaze, 2 tablespoons olive oil, minced fresh garlic, salt, and pepper in a small bowl until combined.
6. 6Chop the romaine lettuce, halve the cherry tomatoes, thinly slice the onion, and dice the avocado. Combine the lettuce, tomatoes, onion, feta cheese, and fresh basil in a large bowl.
7. 7Add the sliced chicken to the salad, drizzle with the balsamic dressing, and toss until evenly coated.
8. 8Divide the salad evenly into 4 airtight containers while still cool. Pack the bruschetta pieces separately in a small container. Store in the refrigerator for up to 4 days. Assemble with bruschetta pieces just before eating.