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Chicken Caprese Salad with Avocado
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Grilled Chicken Caprese Pasta with Avocado

This light recipe is perfect on a hot summer day. This makes a great main dish, or if you'd like to omit the protein, it could make a really yummy side dish. Also, it can be modified for vegetarians. The balsamic vinaigrette and avocado really are simply delightful after tending the garden all afternoon.
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Prep Time 45 minutes
Cook Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 Pound Boneless, skinless chicken breast You can also use left over rotisserie, or previously grilled chicken to save time on this recipe.
  • ¾ Cup Extra Virgin Olive Oil
  • ⅓ Cup Balsamic Vinegar
  • 4 Garlic Cloves minced
  • 1 Tsp Dried Basil Chiffonaded (fancy way of chopping)
  • 1 Pound Spiral Pasta You could really use any kind you wish, but I've found this holds more sauce on the noodle.
  • 16 Ounces Cherry or Grape Tomatoes (halved) I like to use red and yellow grape tomatoes from my garden. This adds a pop of color and they're so yummy. I have done this with Roma tomatoes; they're fine - but prefer the smaller ones.
  • 8 Ounces Mozzarella Balls I have chopped, but the kids enjoy having the mozzarella balls.
  • 1 Cup Fresh Basil I've made this recipe with as little as 1/2 a cup of basil and it's still yummy.
  • 1 Salt and pepper to taste
  • 1 Ripe Avocado You want the skin DARK on the outside and the inside slightly soft to squish.

Method
 

  1. If you don't have left over chicken, prepare your chicken first.
  2. Whisk together olive oil, vinegar garlic, dried basil and salt/pepper. This will be your marinade and your dressing. Just divide in half. Use one half to marinade your chicken for ~30 minutes. Set aside and the other half for the salad dressing.
  3. You can bake or grill the chicken. Just make sure it's completely cooked (165°F) and allow it to rest for ~10 minutes before cutting it into strips.
  4. While your chicken is cooking, ready your pasta. In a large pan, with a healthy handful of salt bring your water to a boil. Once it's rolling, add your pasta.
  5. While your water is boiling, chiffonade your basil and half your tomatoes. Also, slice up your avocado.
  6. Once it's pasta is to your liking (I like mine a little past al dente), you can strain and set aside.
  7. Layer your goodness in your favorite bowl.
  8. Layers can look like: Pasta, Chicken, mozzarella balls, tomatoes, avocado, mozzarella, dressing and fresh basil.
  9. OR - JUST TOSS IT ALL TOGETHER!
  10. NOTE: IF you assemble this salad a head of time, I'd recommend you add avocado and basil right before you serve. Just add them and then toss and serve immediately.

Notes

This recipe can come together in under half an hour if your chicken, noodle, and dressing are pre-made. 
I'd recommend if you pre-make this recipe, to wait until right before you serve to add avocado and fresh basil. If not, avocado may become brown and be visually unappealing. The fresh basil gives this dish such flavor, I'd hate for you to miss out on it!