Grilled Chicken Bruschetta With Caprese Pasta Salad
Grilled Chicken Bruschetta with Caprese Pasta Salad is a light, vibrant dish that brings the best of Italian-inspired flavors to your table. Juicy, herb-seasoned grilled chicken is topped with a fresh bruschetta mix of ripe cherry tomatoes, garlic, and basil, finished with a drizzle of balsamic glaze. Paired with a cool, refreshing Caprese pasta salad full of mozzarella, tomatoes, and herbs, this meal is perfect for summer dining, picnics, BBQs, or an easy weeknight dinner. Serve it chilled or at room temperature—it’s as versatile as it is delicious.
Equipment
- Grill or grill pan or stovetop skillet if no grill available
- Medium saucepan
- Large mixing bowl
- Small mixing bowl
- Cutting board
- Chef’s knife
- Tongs
- Measuring cups and spoons
- Colander
Ingredients
Grilled Chicken Bruschetta:
- 4 skinless chicken breasts boneless
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
Bruschetta Topping:
- 1½ cups cherry tomatoes diced
- 2 cloves garlic minced
- ¼ cup fresh basil chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper
- Balsamic glaze, for drizzling optional but recommended
Caprese Pasta Salad:
- 8 oz short pasta penne, rotini, or farfalle
- 1 ½ cups cherry tomatoes halved
- 1 cup fresh mozzarella pearls or diced mozzarella
- ¼ cup fresh basil chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Step 1: Prep the ChickenPat the chicken breasts dry with paper towels. Rub each with olive oil and season with Italian seasoning, garlic powder, salt, and pepper. Let sit at room temperature while preparing other ingredients.Step 2: Make the Bruschetta ToppingIn a small bowl, combine diced tomatoes, minced garlic, chopped basil, balsamic vinegar, olive oil, salt, and pepper. Mix well and set aside to marinate.
- Step 3: Cook the PastaBring a medium saucepan of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool.Step 4: Grill the ChickenPreheat grill or grill pan over medium-high heat. Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
- Step 5: Assemble Caprese Pasta SaladIn a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss to coat and refrigerate or serve immediately.Step 6: ServeSlice grilled chicken and top each piece with a generous spoonful of bruschetta topping. Drizzle with balsamic glaze if using. Plate alongside the chilled Caprese Pasta Salad.
Video
Notes
Cooking Tips
- For Juicier Chicken: Marinate the chicken for 1–2 hours in olive oil, lemon juice, and Italian herbs.
- Customize Your Salad: Add arugula or baby spinach for extra greens.
- Make Ahead: Both the bruschetta topping and pasta salad can be made a few hours in advance for easier meal prep.
- Don’t Overcook: Monitor chicken doneness carefully to avoid dryness.
| Nutrient | Amount |
|---|---|
| Calories | 580 kcal |
| Carbohydrates | 35 g |
| Protein | 48 g |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 14 g |
| Trans Fat | 0 g |
| Cholesterol | 110 mg |
| Sodium | 320 mg |
| Potassium | 850 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Vitamin A | 850 IU |
| Vitamin C | 16 mg |
| Calcium | 180 mg |
| Iron | 2.2 mg |
| Serving Size | ~400 g |