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Caprese Chicken Pasta Salad Recipe

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4 from 13 reviews

This vibrant Caprese Chicken Pasta Salad combines tender grilled chicken, al dente short cut pasta, fresh mozzarella balls, cherry tomatoes, and creamy avocado, all tossed in a flavorful herb and balsamic dressing. Perfect for a light lunch or a crowd-pleasing dinner, it can be served warm or cold and makes wonderfully flavorful leftovers.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Salad
  • Method: Grilling
  • Cuisine: Italian

Ingredients

Dressing

  • 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

Salad

  • 1 pound boneless skinless chicken tenders
  • 1 pound short cut pasta (such as penne or rotini)
  • 2 cups mozzarella balls (preferably marinated)
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh basil leaves, torn
  • 1 avocado, diced

Instructions

  1. Prepare the dressing: In a glass jar, combine the extra virgin olive oil, balsamic vinegar, honey, chopped shallot, garlic, fresh oregano, fresh basil, kosher salt, black pepper, and red pepper flakes. Whisk vigorously until the dressing is smooth and emulsified. Taste and adjust seasoning as necessary.
  2. Marinate the chicken: Place the chicken tenders in a bowl and toss with a third of the prepared dressing, ensuring they are well coated. Let the chicken marinate for at least 10 minutes, or up to overnight in the refrigerator for deeper flavor.
  3. Grill the chicken: Preheat a grill, grill pan, or skillet over medium-high heat. Cook the marinated chicken tenders until lightly charred and cooked through, turning halfway, about 8 to 10 minutes total. Remove from heat and let rest briefly before slicing or chopping.
  4. Cook the pasta: Bring a large pot of salted water to a boil. Add the short cut pasta and cook according to package instructions until al dente. Drain the pasta and transfer to a large salad bowl.
  5. Assemble the salad: Add the cooked grilled chicken, mozzarella balls, halved cherry tomatoes, torn fresh basil leaves, and diced avocado to the bowl with the pasta.
  6. Toss with remaining dressing: Pour the remaining two-thirds of the dressing over the salad ingredients and toss gently but thoroughly to combine all flavors evenly.
  7. Serve: Serve the Caprese Chicken Pasta Salad warm or chilled. The salad’s flavors will continue to develop if it sits for a while before serving.

Notes

  • Marinate the chicken overnight for extra flavor and tenderness.
  • Use marinated mozzarella balls if available to boost flavor without extra seasoning.
  • The salad can be served warm shortly after assembling or chilled for a refreshing cold dish.
  • If you prefer, substitute short cut pasta with fusilli, penne, or rotini for better sauce clinging.
  • Store leftovers refrigerated in an airtight container for up to 2 days.

Find it online: https://cheftinaskitchen.com/caprese-chicken-pasta-salad-recipe/