Grilled Balsamic Chicken and Avocado Bruschetta Salad

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  2 Chicken Breast, Boneless Skinless(544g)

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

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  0.5 tsp 1/2 teaspoon sea salt
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  1 tsp Garlic powder
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  1 Bread, Sourdough, Sliced(57g)
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  2 tbsp Olive oil

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

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  1 tsp 1 teaspoon Dried Parsley
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  1 Lettuce, Romaine(626g)
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  7 oz Tomato, Cherry
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  1 Yellow Onion(55g)
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  3.5 oz Cheese, Feta, Crumbled
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  1 Avocado(150g)
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  1 Basil, Fresh
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  2 tbsp Balsamic Glaze, Store-Bought
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  2 tbsp 2 tablespoons water
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  1 Garlic(2g)
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  1 tsp Thyme, Dried
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  1 1 pinch salt to taste

Instructions

1. 1Pat the chicken breasts dry with paper towels. Mix together the olive oil, balsamic glaze, garlic powder, and sea salt in a shallow bowl. Add the chicken and coat evenly on both sides.
2. 2Heat a grill or grill pan 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, and salt. Brush both sides of each bread slice with the garlic oil mixture.
4. 4Heat the grill or grill pan over medium-high heat for 2 minutes. Working in batches, place bread slices on the grill 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 water, minced fresh garlic, and salt 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 and drizzle with the balsamic dressing, then toss until evenly coated.
8. 8Divide the salad evenly into 4 airtight containers while still cool. Pack the bruschetta pieces separately. Store in the refrigerator for up to 4 days and assemble with bruschetta just before eating.