SALAD:
1 pound of skinless, boneless chicken tenders
1 pound of short cut pasta
2 cups of marinated mozzarella balls
2 cups of split cherry tomatoes
1 cup of freshly torn basil leaves
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
Directions:
in order to prepare the dressing. In a glass jar, combine all ingredients and whisk until smooth. After tasting, adjust the pepper and salt.
Combine the chicken and one-third of the dressing in a bowl. Leave to marinate for up to overnight, or for 10 minutes. Adjust the heat to medium-high on your grill, grill pan, or skillet. Grill for 8 to 10 minutes, flipping the chicken halfway through, or until it is cooked through and has a light sear.
3. Boil a large kettle of water that has been seasoned. Per the instructions on the package, boil the pasta until it’s al dente. Empty. To a large salad bowl, add the pasta, chicken, mozzarella, tomatoes, and avocado. Drizzle the leftover dressing on top and mix thoroughly. Serve either cold or warm. As the salad rests, it will get more flavorful.
