# What You Need:
→ For the 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
→ For the Bruschetta Topping
07 - 2 cups ripe tomatoes, diced (about 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
→ For the 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
# How To Make It:
01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, Italian herbs, garlic powder, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Remove from heat, rest for 5 minutes, then slice thinly.
04 - While the chicken grills, combine tomatoes, red onion, basil, olive oil, balsamic vinegar, garlic, salt, and black pepper in a medium bowl. Toss gently and let sit for 10 minutes to allow flavors to meld.
05 - Arrange salad greens on a large platter or individual plates. Lay sliced chicken over the greens.
06 - Spoon the bruschetta topping generously over the chicken. Sprinkle with shaved Parmesan, if using. Serve immediately, with lemon wedges on the side.
