Grilled Chicken Tortellini Caprese Salad (Edit recipe)

This is one of those "OMG this is so good" recipe! Comforting and packed with amazing flavors, this tortellini caprese salad is made with marinated grilled chicken, fresh cheese tortellini, mozzarella pearls, tomatoes, avocado and arugula. Finished with fresh basil, and a homemade shallot balsamic vinaigrette.

30 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	350
Fat:	26 g
Carbohydrates:	25 g
Protein:	31 g
Cholesterol:	115 g
Sodium:	471 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 6

Ingredients

For the grilled chicken

1.5 lb Boneless Skinless Chicken Breasts, cut into cutlets
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Balsamic Vinegar
1 tsp Dijon Mustard
1 tsp Italian Seasoning
2 - 3 cloves Garlic, minced
0.25 tsp Salt, more or less to taste
0.25 tsp Black Pepper, more or less to taste

For the balsamic vinaigrette

0.25 cup Extra Virgin Olive Oil, mild flavored, or avocado oil
0.25 cup Balsamic Vinegar
1.5 tsp Dijon Mustard
1 - 2 cloves Garlic, minced
2 - 3 Tbsp Shallot, chopped
1 pinch Salt
1 pinch Black Pepper

For the salad

20 oz Tortellini, cheese
1 pint Cherry Tomato, chopped in half or quarters
8 oz Mozzarella Pearls
1 - 2 cups Arugula
7 - 8 whole fresh Basil, leaves, sliced or chopped
1 whole Avocado, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt and pepper for the chicken marinade.
Add the raw chicken to a large ziploc bag, then pour the marinade over, close the bag, letting as much air out as possible. Massage the chicken thru the bag with your hand to make sure it's all well-coated. Place in fridge and let marinade 30 minutes to 3 hours.
Cook tortellini al dente, per package instructions. Then drain them, run them under cold water for 30 seconds, drizzle a little olive oil (so they don't stick), toss them gently, place aside to cool completely, stirring them from time to time.
Put together the salad dressing by whisking olive oil, balsamic vinegar, Dijon mustard, minced garlic, finely chopped shallot, salt and pepper.
Heat up a grill pan, spray with cooking oil. Take out chicken from back with tongs, shaking off the excess marinade. Grill on medium high heat for 5-6 minutes, then flip and grill for another 5-6 minutes (cooking time will vary depending on the thickness of the chicken cutlets). Dispose of the leftover marinade.
Once cooked, place chicken on a plate and let rest for 10 minutes. Then chop into bite size.
Toss together the tortellini, tomatoes, mozzarella pearls, chicken, arugula, basil and most of the dressing and toss gently until all coated.
Add the chopped avocado, adjust salt and pepper, and toss gently. Add more dressing if needed. Serve and enjoy!

Notes

Chicken cooking time will vary by a few minutes depending on the size and thickness of the cutlets. Chicken breast is safely cooked when internal temperature has reached 165° Fahrenheit. Adjust salt and pepper to taste.