Grilled Chicken Caprese Pasta Salad
This Grilled Chicken Caprese Pasta Salad is a flavorful and filling dish, perfect for a light summer meal or a picnic. It's packed with protein from the grilled chicken and fresh flavors from the basil, tomatoes, and mozzarella.
Ingredients
- 1 pound boneless, skinless chicken breasts
- ¾ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 4 garlic cloves, minced
- 1 tsp dried basil
- kosher salt and pepper
- 1 pound spiral pasta, cooked (or your favorite cut, like penne, etc)
- 12 to 16 ounces grape or cherry tomatoes, cut in half
- 8 ounces fresh mozzarella, cut in half if you wish (ciliegine preferred)
- 1 large handful fresh basil, chopped or chiffonade (about ⅔ cup)
Instructions
- Marinate the chicken by whisking together olive oil, balsamic vinegar, minced garlic, dried basil, salt, and pepper. Pour ¼ cup of this dressing over the chicken in a baking dish or resealable bag and marinate for at least 30 minutes (or overnight).
- Preheat the grill to the highest setting. Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F. Let it rest for 5-10 minutes before cutting it into chunks.
- Cook the pasta according to package instructions, drain, and set aside. You can also prepare it a day ahead of time.
- Chop the tomatoes and basil while the chicken is cooking.
- Assemble the pasta salad by layering cooked pasta, chunked chicken, tomatoes, mozzarella, and basil. Drizzle with remaining dressing and toss to combine.
- Serve immediately or store in the fridge until ready to serve. Add fresh basil just before serving if prepared in advance.
Notes
For optimal freshness, add the basil right before serving if you prepare the salad ahead of time.