Description
A satisfying midday meal made with tender chicken, short-cut pasta, mozzarella, cherry tomatoes, fresh basil, and a balsamic herb dressing. Served with diced avocado for a creamy, refreshing finish.
Ingredients
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, black pepper, 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
Combine olive oil, balsamic vinegar, honey, shallot, garlic, oregano, basil, and seasonings in a glass jar. Whisk until smooth.
Toss chicken tenders with 1/3 of the dressing and marinate for at least 10 minutes.
Heat a grill or skillet over medium-high heat. Cook the chicken for 8-10 minutes, flipping halfway, until cooked through.
Boil salted water in a large pot. Cook pasta until al dente, then drain.
In a large bowl, combine pasta, grilled chicken, mozzarella balls, halved cherry tomatoes, and diced avocado.
Pour the remaining dressing over the salad and toss to coat. Top with torn basil leaves and serve.
Notes
For a cold version, chill the salad before serving.
Can be made ahead of time and stored in an airtight container.
Ensure mozzarella is drained to avoid sogginess in the salad.
- Prep Time: 15
- Cook Time: 40
- Category: Lunch
- Method: Grilling
- Cuisine: American