Grilled Chicken Caprese Pasta Salad

Ingredients:

For the Salad:

• 1 pound (450g) boneless, skinless chicken breasts
• 8 ounces (225g) fusilli or your preferred pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• Salt and black pepper to taste

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-8 minutes per side, or until cooked through (internal temperature of 165°F or 75°C). Once cooked, let the chicken rest for a few minutes, then slice it thinly.
2. Cook the Pasta: Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
3. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined. Set aside.
4. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, cherry tomatoes, fresh mozzarella, and chopped basil leaves.
5. Add the Dressing: Pour the prepared dressing over the salad ingredients. Toss gently until everything is evenly coated with the dressing.
6. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust seasoning if necessary. Serve chilled.

Tips:

• You can marinate the chicken breasts before grilling them for extra flavor. A simple marinade of olive oil, balsamic vinegar, garlic, and herbs works well.
• If you don’t have a grill, you can cook the chicken on a stovetop grill pan or in a skillet.
• Use fresh mozzarella for the best flavor and texture. If you can’t find mozzarella balls, you can use regular fresh mozzarella and cut it into bite-sized pieces.
• Feel free to customize the salad with additional ingredients such as olives, roasted red peppers, or artichoke hearts.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good toss before serving, as the dressing may settle at the bottom.
• Garnish with additional fresh basil leaves before serving for a pop of color and extra flavor.