# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Bruschetta Topping
07 - 2 cups ripe tomatoes, diced (approximately 4 medium tomatoes)
08 - 1/4 cup red onion, finely diced
09 - 1/4 cup fresh basil leaves, chopped
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon balsamic vinegar
12 - 1 clove garlic, minced
13 - 1/4 teaspoon salt
14 - Freshly ground black pepper to taste
→ Salad
15 - 6 cups mixed salad greens (romaine, arugula, or spring mix)
16 - 1/4 cup shaved Parmesan cheese (optional)
17 - Lemon wedges for serving
# Steps:
01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, Italian herbs, garlic powder, salt, and pepper, ensuring even coverage.
03 - Place chicken on preheated grill and cook for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and rest for 5 minutes before slicing thinly.
04 - While chicken grills, combine diced tomatoes, red onion, basil, extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a medium bowl. Toss gently and allow to sit for 10 minutes to permit flavors to meld.
05 - Arrange mixed salad greens on a large platter or individual plates, creating an even layer.
06 - Lay sliced grilled chicken over the salad greens in an appealing arrangement.
07 - Spoon bruschetta topping generously over chicken, then sprinkle with shaved Parmesan if desired. Serve immediately with lemon wedges on the side.
