This Caprese Chicken Pasta Salad takes everything you love about a classic caprese — juicy tomatoes, fresh mozzarella, and fragrant basil — and turns it into a hearty, satisfying meal. Grilled chicken adds smoky depth, creamy avocado brings richness, and a honey-balsamic dressing ties it all together. It’s the kind of dish that gets even better as it sits, making it perfect for potlucks, meal prep, or a make-ahead dinner on a busy night. Serve it warm off the grill or chilled straight from the fridge — either way, it’s a crowd-pleaser.
Salad Ingredients:
- 1 pound boneless skinless chicken tenders
- 1 pound short-cut pasta
- 2 cups mozzarella balls (use marinated, if you can find)
- 2 cups cherry tomatoes, halved
- 1 cup fresh basil leaves, torn
- Fresh basil, chopped
- 1 avocado, diced
Balsamic 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, black pepper, and red pepper flakes
Directions:
- To make the dressing: Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- In a bowl, toss the chicken with 1/3 of the dressing. Let it sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.
- Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.
Source: Half Baked Harvest
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