Ingredients
Scale
- 2 chicken breasts, boneless and skinless
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or rotini)
- 1 cup cherry tomatoes, halved
- 8 oz (225 g) fresh mozzarella balls (bocconcini), halved
- Fresh basil leaves, chopped
- Olive oil
- Balsamic glaze or balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: Red onion slices, for added flavor
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill them over medium heat for about 6-7 minutes on each side until fully cooked and nicely charred. Rest the chicken for a few minutes, then slice into thin strips.
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and keep it cool for the salad.
- In a large mixing bowl, combine cooked pasta, grilled chicken slices, cherry tomatoes, mozzarella, and chopped basil.
- Drizzle with olive oil and balsamic glaze, then season with salt and pepper. Toss gently to evenly distribute all ingredients.
Notes
- Store the salad in an airtight container in the refrigerator for up to 2 days for best freshness.
- Keep the dressing separate if preparing ahead to prevent sogginess.
- For added flavor, include red onion slices or other fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Boiling, Tossing
- Cuisine: Italian-American
- Diet: Gluten and Dairy Community Friendly (customizable)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
