Description
A vibrant blend of grilled chicken, tender pasta, creamy mozzarella, juicy tomatoes, and fresh herbs, tossed in a bright balsamic honey dressing for a refreshing, balanced Mediterranean-inspired meal.
Ingredients
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 shallot, finely chopped
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped
2 tablespoons fresh basil, chopped
Kosher salt, black pepper, red pepper flakes (to taste)
1 pound boneless skinless chicken tenders
1 pound short-cut pasta (like penne or farfalle)
8 ounces mozzarella balls (cubed) or sliced
1 pint cherry tomatoes (halved)
Fresh basil leaves for garnish
Instructions
In a large bowl, whisk together the olive oil, balsamic vinegar, honey, shallot, garlic, oregano, basil, salt, black pepper, and red pepper flakes to create the dressing.
Marinate the chicken tenders in half of the dressing for 20-30 minutes.
Cook the pasta according to package instructions, then drain and rinse under cold water to cool.
Grill or sauté the marinated chicken tenders until fully cooked (internal temperature of 165°F). Let rest, then slice into strips.
In a large serving bowl, combine the cooled pasta, mozzarella, cherry tomatoes, and grilled chicken.
Pour the remaining dressing over the salad and toss to combine.
Garnish with fresh basil leaves before serving.
Notes
Marinate the chicken for at least 20 minutes to infuse maximum flavor.
For a vegetarian option, substitute chicken with grilled tofu or chickpeas.
Store leftovers in an airtight container in the refrigerator for up to 2 days.