Description
A refreshing Caprese Chicken Pasta Salad perfect for summer gatherings with vibrant flavors and textures.
Ingredients
Scale
- 2/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 tablespoons honey
- 1 shallot, chopped
- 3 cloves garlic, chopped
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- kosher salt, to taste
- black pepper, to taste
- red pepper flakes, to taste
- 1 pound boneless skinless chicken tenders
- 1 pound short cut pasta
- 2 cups mozzarella balls
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 1 avocado, diced
Instructions
- Cook Chicken to Perfection: Start by marinating the chicken for about 30 minutes in a mix of 1/3 cup balsamic vinegar, 2/3 cup extra virgin olive oil, 3 cloves chopped garlic, and 2 tablespoons chopped fresh oregano. You will love the aroma as it sits! This step helps keep the chicken juicy.
- Grill Until Juicy: Fire up the grill and cook the marinated chicken until it is golden brown and no longer pink inside, usually around 6-7 minutes per side. Keep an eye on it to avoid overcooking, which can lead to dry, chewy pieces.
- Cook Pasta Al Dente: While the chicken is grilling, boil 1 pound of short cut pasta in a large pot until tender with a slight bite. It should feel firm but cooked through. Do not overcook; you want it to hold up well in the salad later on.
- Mix Up The Salad: Once the chicken is done, chop it into bite-sized pieces and toss it into a salad bowl with the cooked pasta, 2 cups halved cherry tomatoes, 2 cups mozzarella balls, and 1 cup torn fresh basil leaves. The mixture should smell fresh and vibrant! Avoid combining everything too early to prevent mushy pasta.
- Dress It Right: Drizzle the salad with additional olive oil and balsamic vinegar. Stir well to combine all those beautiful flavors. The salad should be lightly coated but not drowning in dressing; you can add more later if it seems dry.
- Add Fresh Avocado: Just before serving, slice up 1 avocado and gently fold it into the salad. This keeps it fresh and prevents browning. Do this last to maintain the appealing look of your dish!
Notes
- Storage Tips: Store in the refrigerator in an airtight container for up to 3 days. Add avocado on the day of serving for freshness.
- Expert Tips: If chicken tends to dry out while grilling, marinate it for at least 30 minutes prior to cooking for improved moisture.
- When pasta is cooked, keep it al dente to avoid mushy texture in the salad.
- For extra flavor, consider using marinated mozzarella if available, as it adds a nice twist to the dish.
- If your avocado browns when serving, try adding it just before enjoying the salad for freshness.
- If your salad is lacking moisture, a splash of extra dressing can help revive and enhance the overall taste.
Nutrition
- Serving Size: 1 serving
- Calories: 644
- Sugar: 1g
- Sodium: 600mg
- Fat: 39g
- Saturated Fat: 9g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 90mg