Mindful Sodexo 
Chopped romaine with balsamic garlic chicken, bruschetta, shaved Parmesan, grilled bread, and balsamic vinaigrette
Nutrition Facts:
Calories: 290, Carbs: 25g, Protein: 24g, Fat: 10g, Sat. Fat: 2g, Cholesterol: 65mg, Sodium: 430mg, Fiber: 4g
Prep Time: 4 to 24 hours for marinating; 10 to 12 minutes Cook time: 6 to 8 minutes Yield: 4 salads; 1 salad each
Chicken Bruschetta Salad
Balsamic Garlic Chicken Breast
- 1 teaspoon balsamic vinegar
- ¾ teaspoon peeled and finely chopped fresh garlic cloves
- 1/8 teaspoon or two pinches Kosher salt
- 1/8 teaspoon or two pinches ground black pepper
- ½ teaspoon chopped fresh oregano leaves or two pinches dried oregano
- ½ teaspoon fresh thyme leaves or two pinches dried thyme leaves
- 1 ½ Tablespoons canola or olive oil
- 1 pound raw, boneless and skinless chicken breast, cut into 4 equal-size pieces
Bruschetta Topping
- 1 ½ Tablespoons olive oil
- ½ teaspoon peeled and finely chopped fresh garlic cloves
- ¾ cup diced plum tomatoes
- 1/3 cup fresh basil leaves, sliced into thin strips
- ¾ teaspoon balsamic vinegar
- 1/8 teaspoon or two pinches Kosher salt
- ¼ teaspoon ground black pepper
Chicken Bruschetta Salad
- 1 (3-ounce) store-bought roll
- ½ cup store-bought low-fat balsamic vinaigrette
- 3 quarts (12 cups) chopped romaine, about 1 large head of romaine lettuce
- 8 teaspoons shaved or shredded Parmesan cheese
To Prepare Balsamic Garlic Chicken Breast
- 1. Combine the vinegar, garlic, salt, pepper, oregano, thyme, and oil. Whisk until well-blended for the marinade.
- 2. Pour marinade over the chicken in a shallow dish. Cover and place in refrigerator for 4 to 24 hours to marinate. Drain and discard excess marinade when ready to cook.
- 3. Preheat grill or sauté pan. Coat with cooking oil spray. Place the marinated chicken and cook for 1 to 2 minutes on each side or until well marked.
- 4. Transfer to a sheet tray and roast in a preheated 375 degree Fahrenheit oven for 5 minutes or until fully cooked. Allow cooling for 10 to 15 minutes before dicing into ½-inch pieces. Use immediately. Or, cover and place in the refrigerator until ready to use.
To Prepare Bruschetta Topping
- 1. Heat the oil over medium heat in a sauté pan. Lightly sauté garlic until soft and light brown.
- 2. Combine all the ingredients in an appropriately sized bowl. Mix well. Allow to cool slightly. Cover, and place in the refrigerator until ready to use.
To Prepare Chicken Bruschetta Salad
- 1. Toast or grill the roll until well-marked. Slice each half roll into 4 points.
- 2. Place the chopped romaine lettuce in a mixing bowl.
- 3. Add the salad dressing and toss until evenly coated. Divide into 4 servings, and place 1 portion (3 cups) onto the center of a serving dish.
- 4. Slice 1 piece of chicken on the bias. Place onto the center of the lettuce.
- 5. Place 1/4 cup bruschetta between the 7 and 9 o’clock positions.
- 6. Place two points of the grilled roll at the 11 o’clock position.
- 7. Evenly top with 2 teaspoons Parmesan cheese. Enjoy immediately!
