This Balsamic Chicken Avocado Salad takes everything people love about bruschetta and turns it into a bold, protein packed meal. Juicy grilled balsamic chicken, ripe avocado, and garlicky tomato come together in a way that feels fresh but still deeply satisfying, making it just as perfect for lunch as it is for a light dinner.

What makes this balsamic chicken salad so addictive is the balance. The tangy balsamic glaze cuts through the richness of the avocado while the chicken stays tender and smoky from the grill, giving this balsamic chicken salad recipe real substance instead of feeling like just another side salad.

Grilled Balsamic Chicken and Avocado Bruschetta Salad on a plate with some toasted bread slices - 1
  • What Makes This Recipe So Good
  • What Goes Into Balsamic Chicken Avocado Salad
  • How To Make Balsamic Chicken Avocado Salad
  • Tips For Making Balsamic Chicken Avocado Salad
  • Recipe FAQ’s
  • Grilled Balsamic Chicken and Avocado Bruschetta Salad Recipe

What Makes This Recipe So Good

What makes this Balsamic Chicken Avocado Salad stand out is how it turns simple ingredients into something that feels layered and intentional. The grilled balsamic chicken brings a smoky, tangy depth that soaks into every bite, while the avocado adds a smooth richness that makes this feel more like a full meal than a basic salad.

This balsamic chicken salad also works because nothing fights for attention. The sweet tomatoes, sharp balsamic, and savory chicken all balance each other, creating a balsamic chicken salad recipe that tastes bright, hearty, and satisfying without being heavy.

What Goes Into Balsamic Chicken Avocado Salad

Flat lay photo of ingredient shot of ciabatta, dried parsley, red onion, fresh basil, salt, dried thyme, avocado slices, garlic, water, cos lettuce, reduced fat fresh feta cheese, sea salt, grape tomatoes, garlic powder, garlic olive oil, chicken breasts, balsamic glaze - 2

This Balsamic Chicken Avocado Salad uses just a handful of carefully chosen ingredients to create big contrast and texture

  • Chicken Breasts: Lean, skinless chicken keeps this balsamic chicken salad high in protein while staying tender once marinated and grilled.
  • Balsamic Glaze: Thick and slightly sweet, it clings to the grilled balsamic chicken and becomes the backbone of both the marinade and the dressing.
  • Ciabatta or Sourdough Bread: These sturdy slices toast into crisp bruschetta that add crunch and make the salad feel more like a complete meal.
  • Avocado: Creamy and rich, it balances the sharpness of the balsamic and the saltiness of the feta, rounding out every bite.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Balsamic Chicken Avocado Salad

Toss chicken with garlic oil, balsamic glaze, salt, and garlic, then pan-sear over medium heat - 3
  1. Cook Chicken: Toss chicken with garlic oil, balsamic glaze, salt, and garlic, then pan-sear over medium heat until golden and fully cooked before slicing into thick strips.
Brush the ciabatta or sourdough slices with garlic oil and herbs, then grill on both sides until crisp, golden and lightly charred - 4
  1. Toast the Bruschetta: Brush the ciabatta or sourdough slices with garlic oil and herbs, then grill on both sides until crisp, golden, and lightly charred around the edges.
Stir the balsamic glaze, water, garlic, thyme, and salt together until smooth - 5
  1. Whisk the Dressing: Stir the balsamic glaze, water, garlic, thyme, and salt together until smooth, slightly glossy, and well balanced.
ombine lettuce, tomatoes, onion, feta, and basil in a bowl, top with the sliced chicken, drizzle with dressing - 6
  1. Assemble: Combine lettuce, tomatoes, onion, feta, and basil in a bowl, top with the sliced chicken, drizzle with dressing, and serve with crunchy bruschetta.

This Balsamic Chicken Avocado Salad pairs beautifully with warm, cheesy breads that soak up the tangy balsamic dressing and give you something hearty to balance the fresh greens. Try it alongside Garlic Cheese Bread or Garlic Butter Pizza Pull Apart Bread for a cozy, crowd pleasing contrast that makes this balsamic chicken salad feel like a full meal instead of just a light plate.

If you want something a little more fun and shareable, Mini Caprese Deep Dish Pizzas work especially well with the bright flavors of the grilled balsamic chicken and creamy avocado, turning this balsamic chicken salad recipe into the star of a relaxed lunch or dinner spread.

Tips For Making Balsamic Chicken Avocado Salad

  • Let the grilled balsamic chicken rest for a few minutes before slicing so it stays juicy instead of spilling all its flavor onto the cutting board.
  • If your balsamic glaze is extra thick, loosen it with a splash of water or olive oil so it coats the Balsamic Chicken Avocado Salad more evenly without overpowering the other ingredients.
  • I like to toast the bruschetta bread just a touch darker than usual so it keeps its crunch even after being dipped into the dressing.
  • Slice the avocado right before serving to keep this balsamic chicken salad looking fresh and vibrant instead of dull or watery.

Yes, but you will need to simmer it first until thick and slightly syrupy so it behaves like a glaze in this Balsamic Chicken Avocado Salad.

Do not overcook it and always let it rest before slicing so the juices redistribute back into the meat.

Ciabatta or sourdough works best because they toast crisp on the outside while staying slightly chewy in the center.

Top view zoom in image of Grilled Balsamic Chicken and Avocado Bruschetta Salad - 7 Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 8

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IngredientsUSMetric1x2x3x

Chicken:

  • ▢ 2 fillets whole skinless and boneless chicken breasts trimmed of any fat

  • ▢ 1 tablespoon garlic (or plain) olive oil

  • ▢ 2 tablespoons balsamic glaze

  • ▢ 1/2 teaspoon sea salt

  • ▢ 1 teaspoon garlic powder or 1 clove garlic crushed

  • ▢ 1 loaf Cabiatta/Sourdough bread sliced into 1-inch thick slices

  • ▢ 2 tablespoons Garlic olive oil (or Olive oil mixed with 1 clove garlic, minced or crushed); or Garlic Butter

  • ▢ 1 teaspoon Dried Parsley

  • ▢ 1 head cos lettuce washed

  • ▢ 7 oz grape tomatoes halved

  • ▢ ½ medium red onion thinly sliced

  • ▢ 3 1/2 oz reduced fat fresh Feta cheese

  • ▢ 1 whole avocado thinly sliced

  • ▢ 1 Handful fresh basil leaves

Dressing:

  • ▢ 2 tablespoons balsamic glaze
  • ▢ 2 tablespoons water
  • ▢ 1/2 clove garlic minced/crushed
  • ▢ 1 teaspoon Dried Thyme (optional)
  • ▢ 1 pinch salt to taste

Instructions

For Chicken:

  • Combine the olive oil, balsamic vinegar, salt and garlic together in a shallow bowl. Add the chicken breasts and evenly coat. Transfer the chicken breasts over to a nonstic pan heated over medium heat, Sauté until nice, crispy and golden on both sides and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch slices.

  • Combine the oil with the herbs and garlic. Brush both sides of each bread slice; grill in a grill pan over medium heat on both sides until golden and crispy.

For Dressing:

  • Combine dressing ingredients in a small bowl/jug, and whisk until mixed through.

  • Combine the lettuce, tomatoes, onion, Feta and basil together in a large salad bowl. Top with chicken slices and drizzle with the dressing. Toss to combine. Serve with crunchy Bruschetta pieces.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Grilled Balsamic Chicken and Avocado Bruschetta Salad on a plater - 9

Grilled Balsamic Chicken and Avocado Bruschetta Salad

Ingredients

Chicken:

  • 2 fillets whole skinless and boneless chicken breasts trimmed of any fat

  • 1 tablespoon garlic (or plain) olive oil

  • 2 tablespoons balsamic glaze

  • 1/2 teaspoon sea salt

  • 1 teaspoon garlic powder or 1 clove garlic crushed

  • 1 loaf Cabiatta/Sourdough bread sliced into 1-inch thick slices

  • 2 tablespoons Garlic olive oil (or Olive oil mixed with 1 clove garlic, minced or crushed); or Garlic Butter

  • 1 teaspoon Dried Parsley

  • 1 head cos lettuce washed

  • 7 oz grape tomatoes halved

  • ½ medium red onion thinly sliced

  • 3 1/2 oz reduced fat fresh Feta cheese

  • 1 whole avocado thinly sliced

  • 1 Handful fresh basil leaves

Dressing:

  • 2 tablespoons balsamic glaze
  • 2 tablespoons water
  • 1/2 clove garlic minced/crushed
  • 1 teaspoon Dried Thyme (optional)
  • 1 pinch salt to taste

Instructions

For Chicken:

  • Combine the olive oil, balsamic vinegar, salt and garlic together in a shallow bowl. Add the chicken breasts and evenly coat. Transfer the chicken breasts over to a nonstic pan heated over medium heat, Sauté until nice, crispy and golden on both sides and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch slices.

  • Combine the oil with the herbs and garlic. Brush both sides of each bread slice; grill in a grill pan over medium heat on both sides until golden and crispy.

For Dressing:

  • Combine dressing ingredients in a small bowl/jug, and whisk until mixed through.

  • Combine the lettuce, tomatoes, onion, Feta and basil together in a large salad bowl. Top with chicken slices and drizzle with the dressing. Toss to combine. Serve with crunchy Bruschetta pieces.

Notes

Nutrition

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