Description
This Caprese Chicken Pasta Salad is a vibrant, protein-packed meal made with juicy grilled chicken, sweet cherry tomatoes, mozzarella balls, and avocado, all tossed in a flavorful honey balsamic dressing. It’s quick, healthy, and perfect for summer gatherings or easy weeknight dinners.
Ingredients
Scale
For the Dressing:
- ⅔ cup extra virgin olive oil
- ⅓ 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, black pepper, and red pepper flakes to taste
For the Salad:
- 1 pound boneless skinless chicken tenders
- 1 pound short cut pasta (like penne, rotini, or fusilli)
- 2 cups mozzarella balls (preferably marinated)
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- 1 avocado, diced
Instructions
- Make the Dressing: In a jar or mixing bowl, whisk together the olive oil, balsamic vinegar, honey, chopped shallot, garlic, oregano, basil, and season with salt, black pepper, and red pepper flakes. Mix until the dressing is emulsified and taste to adjust seasoning.
- Marinate the Chicken: Place the chicken tenders in a bowl and pour about one-third of the dressing over them. Toss well to coat, and allow them to marinate for at least 10 minutes. For deeper flavor, marinate for several hours or overnight in the fridge.
- Grill the Chicken: Heat a grill pan, outdoor grill, or skillet over medium-high heat. Cook the marinated chicken until golden on both sides and fully cooked through, about 4–5 minutes per side. You’ll know the chicken is done when the juices run clear and the internal temperature reads 165°F. Remove from heat and let rest before slicing.
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and rinse with cool water to stop the cooking process, then set aside.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, grilled chicken (sliced if needed), mozzarella balls, halved cherry tomatoes, fresh basil, and diced avocado. Pour in the remaining dressing and toss everything together until evenly coated and glossy.
Notes
- To prevent avocado from browning, add it just before serving.
- For extra crunch, you can sprinkle in toasted pine nuts or crushed croutons.
- If using plain mozzarella, you can season it yourself with olive oil, herbs, and a pinch of salt.
- This recipe can easily be made vegetarian by swapping the chicken for chickpeas or grilled tofu.
- Leftovers store well in the fridge for up to four days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Boiling, Mixing
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 644
- Sugar: 6g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 8g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg