Chicken Caprese Pasta Salad by Kalefornia Kravings

Ingredients

• 1 lb boneless, skinless chicken thighs (or tenderloins)
• 1 tsp salt (for chicken)
• 1/2 tsp black pepper (for chicken)
• 12 oz rotini pasta
• 1.5 cup cherry tomatoes, halved
• 8 oz mozzarella pearls
• 1 cup fresh basil, chopped
• 1 avocado, diced (for garnish)
• 2 tbsp balsamic glaze (for garnish)
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 tsp italian seasoning
• 1/2 tsp salt (for dressing)
• 1/4 tsp black pepper (for dressing)

Instructions

1. Marinate the chicken: In a bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 clove minced garlic, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Add chicken thighs, season with salt and pepper, and toss to coat. Let marinate for at least 15 minutes.
2. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side, or until cooked through and no longer pink inside. Let rest for 5 minutes, then dice.
3. Cook the pasta: While chicken rests, cook rotini pasta according to package directions until al dente. Drain and rinse with cold water.
4. Prepare the dressing: In a large bowl, whisk together the remaining 1/4 cup olive oil, 2 tbsp balsamic vinegar, the remaining 2 cloves minced garlic, 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper
5. Assemble the salad: Add the cooked pasta, diced chicken, cherry tomatoes, mozzarella pearls, and chopped fresh basil to the bowl with the dressing. Toss gently to combine
6. Serve: Divide the pasta salad among bowls. Top each serving with diced avocado and a drizzle of balsamic glaze.