Grilled Balsamic Chicken and Avocado Bruschetta Salad

Training camp week two. Football is doing what football does in a crisis: it keeps going. There are practices to run, installs to execute, roster cuts to make, eighteen-year-olds who need coaching and don't need to know about the weight under my polo. The discipline of football has always been a comfort to me — it's the anti-chaos, the organized response to the world's disorder. This summer the disorder is substantial. The football is keeping me from going under. I know this about myself and I'm grateful for it.

I talked to my players on Tuesday about grief. I hadn't planned to. We were in a film session and one of my seniors — a kid named Marcus who I've been coaching for four years, a kid whose father left when he was ten — asked me how I was doing, just like that, in front of the whole room. No coaching staff does that. I said I'd lost my brother and that it was hard and that I was going to be honest with them about it because I asked them to be honest with me about what was hard for them. The room was quiet for a minute. Then Marcus said, "That's real, Coach." We watched film.

I grilled for the first time since before Ruben died. Thursday evening, just steaks — nothing complicated, nothing requiring presence. I fired the kettle, put on some ribeyes, let the fire do the work. Lisa sat on the back porch while I cooked and didn't say anything and that was exactly right. The steaks came off good. I put them on the table. We ate. Diego told me about two-a-days. The twins fought about something minor. Sofia passed the salt without being asked. Ordinary dinner. Necessary dinner. I cried after, in the kitchen, cleaning up. Then I was done and it was done and we went to bed and the next day started.

The season starts in three weeks. I'm going to coach this season for Ruben. I don't know what that looks like yet. I know it's what I'm going to do.

That Thursday at the kettle grill reminded me that fire and food are still there for you, even when everything else feels sideways — you just have to light the thing and let it work. The next time I fired up the grill, I wanted something with a little more color on the plate, something that felt like forward motion, so I leaned into this grilled balsamic chicken salad with avocado bruschetta. It’s got the same honest simplicity as a good steak night — real ingredients, real heat, no fuss — but it brings enough brightness that it feels like you’re choosing life a little. Lisa asked for it twice the following week, which told me everything I needed to know.

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

For the chicken & marinade:
4 boneless, skinless chicken breasts (about 6 oz each)
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon honey
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For the avocado bruschetta topping:
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely diced
1/4 cup fresh basil, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
For the salad base:
6 cups mixed greens or arugula
1/2 cup shaved or shredded Parmesan
Balsamic glaze for drizzling

Instructions

Marinate the chicken. Whisk together balsamic vinegar, olive oil, garlic, honey, oregano, salt, and pepper in a bowl or zip-lock bag. Add chicken breasts and coat well. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
Make the bruschetta topping. While the chicken marinates, gently combine diced avocado, cherry tomatoes, red onion, and basil in a bowl. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper. Set aside — don’t over-stir or the avocado will break down.
Preheat the grill. Heat a gas or charcoal grill to medium-high (about 400°F). Oil the grates to prevent sticking.
Grill the chicken. Remove chicken from marinade and grill 6—7 minutes per side, or until internal temperature reaches 165°F and grill marks are well set. Let rest 5 minutes before slicing.
Assemble the salad. Divide greens among four plates or spread on a large platter. Slice the grilled chicken and lay over the greens. Spoon avocado bruschetta generously over the top. Scatter Parmesan over everything.
Finish and serve. Drizzle with balsamic glaze right before serving. Serve immediately while the chicken is still warm.

Nutrition (per serving)

Grilled Balsamic Chicken and Avocado Bruschetta Salad — When the Grill Finally Gets Lit Again