In a medium saucepan over medium heat, warm 2 tablespoons olive oil. Add rinsed quinoa and toast, stirring, for about 2 minutes. Stir in chicken broth and ½ teaspoon salt. Raise heat to high until boiling, then cover, reduce to low, and simmer for about 10 minutes, until liquid is absorbed. Fluff with fork and set aside to cool slightly.

While quinoa cooks, prepare bruschetta: in a bowl, combine diced tomatoes, minced garlic, ¼ cup oil, balsamic vinegar, sliced basil, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine and let flavors meld.

In a large serving bowl, combine warm quinoa, tomato bruschetta mixture, and shredded chicken. Toss gently to combine ingredients evenly.

Serve immediately or chill in refrigerator until cold—this salad keeps well and flavors meld over time. It stays fresh up to 3 days refrigerated.