Grilled Chicken Tortellini Salad

This grilled chicken tortellini caprese salad brings together everything you want in a satisfying meal - tender marinated chicken, pillowy cheese tortellini, creamy mozzarella pearls, juicy tomatoes, and buttery avocado, all tossed with peppery arugula and fresh basil. The homemade shallot balsamic vinaigrette ties everything together with its sweet and tangy notes that complement each ingredient perfectly. What makes this dish special is how it balances comfort with freshness, giving you that cozy pasta satisfaction while keeping things light and vibrant with all those colorful vegetables.

The combination of warm grilled chicken with cool, fresh ingredients creates this wonderful contrast in temperatures and textures. That first bite with a piece of tortellini, some mozzarella, a chunk of avocado, and that balsamic-kissed chicken all together is incredibly satisfying. The salad holds up well too, making it ideal for preparing ahead when you know you'll have a busy week.

Ingredients - What You Need and Why

• Chicken cutlets: these are chicken breasts sliced horizontally into thinner pieces, which cook faster and more evenly than full breasts while staying tender and juicy; look for cutlets that are about half an inch thick, and if you can't find them pre-cut, buy regular chicken breasts and carefully slice them yourself with a sharp knife
• Olive oil: used in both the marinade and dressing, it carries flavors and helps create that silky vinaigrette; choose a good quality extra virgin olive oil with a fruity taste rather than a bitter one, as it'll make a noticeable difference in your final dish
• Balsamic vinegar: this is your flavor powerhouse bringing sweetness and acidity; invest in a decent balsamic from Modena if possible, as cheap balsamic can taste harsh and overly acidic, while a good one has natural sweetness and complexity
• Dijon mustard: acts as an emulsifier in both the marinade and vinaigrette while adding a subtle tang; the smooth texture helps everything blend together, and just a tablespoon goes a long way
• Italian seasoning: this dried herb blend typically contains oregano, basil, thyme, and rosemary, giving the chicken an herby, aromatic crust when grilled; make sure yours is relatively fresh, as old dried herbs lose their potency
• Fresh cheese tortellini: grab these from the refrigerated pasta section rather than dried, as they have a better texture and richer cheese filling; look for ones with ricotta or a blend of Italian cheeses
• Cherry tomatoes: choose tomatoes that are firm but give slightly when pressed, with vibrant color and no soft spots; smaller varieties like cherry or grape tomatoes tend to be sweeter and more consistent in flavor than larger varieties
• Mozzarella pearls: these tiny fresh mozzarella balls (bocconcini) add creamy pockets throughout the salad; they should be packed in water or brine and feel soft but not mushy; drain them well before adding to prevent watering down your dressing
• Fresh arugula: this peppery green adds a slight bite that cuts through the richness; select bunches with perky, dark green leaves and avoid any that look wilted or yellowed
• Avocado: provides creaminess and healthy fats; you want one that's ripe but still slightly firm so it holds its shape when cubed; it should yield to gentle pressure but not feel mushy
• Shallot: milder and sweeter than regular onions, shallots add depth to the vinaigrette without overpowering; look for firm, dry shallots with papery skin and no sprouting
• Fresh basil: the signature herb of caprese, bringing that sweet, slightly minty aroma; choose bunches with vibrant green leaves, no black spots, and a strong fragrance when you rub the leaves
• Salt and black pepper: essential for bringing out all the other flavors; use kosher salt or sea salt for better control, and freshly cracked black pepper makes a difference in taste

How to Make Grilled Chicken Tortellini Caprese Salad - Step by Step

Prepare the chicken cutlets:

Start by taking your chicken breasts and placing them on a clean cutting board. If you're working with full chicken breasts rather than pre-cut cutlets, you'll need to butterfly them. Place your hand flat on top of the chicken breast to steady it, then using a very sharp knife, carefully slice horizontally through the middle of the breast, working parallel to the cutting board. Take your time with this step, keeping the knife level as you cut to create two even pieces. If your chicken breasts are particularly thick, you might end up with cutlets that are still a bit thick, in which case you can place them between two pieces of plastic wrap and gently pound them with a meat mallet to an even half-inch thickness. This ensures they cook evenly and quickly on the grill.

Make the chicken marinade:

In a medium bowl, combine a quarter cup of olive oil, three tablespoons of balsamic vinegar, one tablespoon of Dijon mustard, two teaspoons of Italian seasoning, one teaspoon of salt, and half a teaspoon of black pepper. Whisk everything together vigorously for about thirty seconds until the mixture emulsifies and looks smooth rather than separated. The mustard helps bind the oil and vinegar together, creating a cohesive marinade that'll cling to the chicken. You want to see the mixture become slightly thickened and uniform in color. Place your chicken cutlets in a large ziplock bag or a shallow dish, pour the marinade over them, and massage the bag or turn the chicken to ensure every surface is coated. Seal the bag, removing as much air as possible, and place it in the refrigerator. Let the chicken marinate for at least thirty minutes, though anywhere from one to four hours is ideal for maximum flavor. The acid in the balsamic and the mustard work together to tenderize the meat while infusing it with flavor.

Cook the tortellini:

Fill a large pot with water - you want at least four quarts - and add a generous amount of salt, about two tablespoons. The water should taste like the ocean, as this is your only opportunity to season the pasta from within. Bring the water to a rolling boil over high heat. Once boiling vigorously, add your fresh tortellini, giving them a gentle stir to prevent sticking. Fresh tortellini cook much faster than dried pasta, usually taking only three to five minutes. Check the package instructions, but start testing them a minute before the recommended time. You want them al dente, meaning they should be tender but still have a slight firmness when you bite into them, with no raw flour taste in the center. Once they're done, drain them in a colander and immediately run cold water over them for about thirty seconds to stop the cooking process. This prevents them from getting mushy and keeps them at the perfect texture. Transfer them to a large bowl and drizzle with about a tablespoon of olive oil, tossing gently to coat. This prevents them from sticking together as they cool to room temperature.

Prepare the balsamic vinaigrette:

In a small bowl or jar, mince one medium shallot very finely - you want tiny pieces that'll blend into the dressing rather than large chunks. Add a third of a cup of olive oil, three tablespoons of balsamic vinegar, one tablespoon of Dijon mustard, half a teaspoon of salt, and a quarter teaspoon of freshly ground black pepper. If you're using a jar, put the lid on tight and shake vigorously for about a minute until everything is completely combined and the dressing looks creamy and emulsified. If you're using a bowl, whisk energetically in a circular motion, making sure to scrape the sides and bottom to incorporate everything. The shallots should be evenly distributed throughout, and the dressing should have a slightly thick, glossy appearance. Taste it and adjust the seasoning - if it's too acidic, add a tiny drizzle more olive oil; if it needs more punch, add a splash more vinegar. Set this aside while you grill the chicken. The flavors will meld and develop as it sits.

Grill the chicken:

Remove your marinated chicken from the refrigerator about ten minutes before grilling so it's not ice cold, which helps it cook more evenly. Heat your grill pan over medium-high heat until it's very hot - you should be able to hold your hand about six inches above it for only a couple of seconds. If you're using an outdoor grill, preheat it to medium-high, around 400-425°F. Lightly brush the grill grates or pan with a bit of oil to prevent sticking. Remove the chicken from the marinade, letting the excess drip off, and place the cutlets on the hot grill. You should hear an immediate sizzle. Don't move them for the first three to four minutes - this allows those beautiful grill marks to form and prevents the chicken from tearing. After three to four minutes, use tongs to lift a corner and check if it releases easily and has nice char marks. If it does, flip it over and cook for another three to four minutes on the second side. The chicken is done when it reaches an internal temperature of 165°F in the thickest part, or when the juices run clear and it's no longer pink inside. Because these are cutlets and relatively thin, they cook quickly, so watch them carefully to avoid drying them out. Once cooked, transfer the chicken to a clean cutting board and let it rest for ten full minutes. This resting time allows the juices to redistribute throughout the meat, keeping it moist when you cut into it.

Prepare the remaining ingredients:

While the chicken is resting, prepare your other ingredients. Rinse your cherry tomatoes under cool water, pat them dry, and cut each one in half, or into quarters if they're on the larger side. Place them in your large mixing bowl with the cooled tortellini. Drain your mozzarella pearls thoroughly in a fine mesh strainer, giving them a gentle shake to remove excess moisture. If they're packed in a particularly watery brine, you can even pat them dry with a paper towel. Add them to the bowl. Take your avocado and slice it in half lengthwise, working your knife around the pit. Twist the halves apart, then carefully strike the pit with your knife and twist to remove it. Scoop out the flesh with a spoon and cut it into bite-sized cubes, about half an inch to three-quarters of an inch. Keep the avocado separate for now as you'll add it last to prevent it from getting mushy. Rinse your arugula in cool water, spin it dry in a salad spinner or pat dry with paper towels, and add it to the bowl. Take about fifteen to twenty large fresh basil leaves, stack them, roll them lengthwise into a tight cigar shape, and slice crosswise into thin ribbons - this technique is called chiffonade and keeps the basil from bruising and turning black.

Chop the chicken and assemble:

After the chicken has rested, use a sharp knife to cut it into bite-sized pieces, about three-quarters of an inch to one inch cubes. Cutting against the grain - perpendicular to the direction the muscle fibers run - will give you the most tender pieces. Add the chopped chicken to your large bowl with all the other ingredients except the avocado. Give your vinaigrette another quick whisk or shake, then pour about three-quarters of it over the salad. Reserve the remaining dressing for serving. Using your hands or two large spoons, gently toss everything together, being careful not to break up the tortellini or smash the tomatoes. You want every ingredient to be lightly coated with the dressing. The arugula will start to wilt slightly from the warmth of the chicken, which is perfectly fine. Now add your cubed avocado on top, season with another pinch of salt and a few grinds of black pepper, and give it one more very gentle toss, being extra careful with the avocado so it stays in nice chunks rather than turning into mush.

Serve:

Transfer the salad to your serving bowl or individual plates. Scatter the basil ribbons over the top for a pop of color and fresh flavor. Drizzle with the remaining vinaigrette right before serving. This salad can be served immediately while the chicken is still slightly warm, or you can let it come to room temperature for about fifteen minutes. Both ways are delicious - warm gives you that comforting feeling, while room temperature allows all the flavors to meld together more.

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Mozzarella has always been a staple in my kitchen, and there's something magical about those little pearls that makes them perfect for salads. Unlike the larger balls that you need to slice, these tiny ones are ready to go and distribute themselves evenly throughout the dish. Fresh mozzarella has this delicate, milky flavor that doesn't overpower anything else, and when it meets that tangy balsamic vinaigrette, it creates this wonderful creamy contrast. Watching people take their first bite and get a little burst of mozzarella along with everything else always brings a smile, because you can see them discovering all those different textures and flavors working together.

Understanding the Caprese Combination

The classic caprese combination originated in the Campania region of Italy, specifically on the island of Capri, which is where it gets its name. Traditionally, it was just three simple ingredients - tomatoes, mozzarella, and basil - arranged to resemble the Italian flag with their red, white, and green colors. What makes this combination timeless is how these specific ingredients complement each other so perfectly. The acidity and sweetness of ripe tomatoes cut through the rich creaminess of fresh mozzarella, while the basil adds an aromatic, slightly peppery note that lifts everything. When you expand this concept into a heartier salad by adding grilled chicken and pasta, you're taking those classic flavors and transforming them into something more substantial that can serve as a complete meal rather than just an appetizer or side dish.

Choosing and Storing Your Ingredients

Quality ingredients make all the difference in a dish this simple, where each component really shines through. When shopping for tomatoes, look for ones that feel heavy for their size, which indicates juiciness, and avoid any with wrinkled skin or soft spots that suggest they're past their prime. Store tomatoes at room temperature rather than in the refrigerator, as cold temperatures break down their texture and dull their flavor. For the mozzarella, check the expiration date and make sure the balls are submerged in liquid in their package, as any exposed to air will start to dry out. Fresh mozzarella should be used within a day or two of opening for the best flavor and texture. Arugula is delicate and wilts quickly, so buy it as close to when you'll use it as possible, and store it wrapped in damp paper towels inside a plastic bag in your crisper drawer. Basil is notoriously finicky - never refrigerate it, as it'll turn black within hours. Instead, treat it like a bouquet of flowers by trimming the stems and placing them in a glass of water on your counter, covering the leaves loosely with a plastic bag.

Making This Salad Work for Meal Prep

This tortellini salad adapts beautifully to meal prep, though you need to approach it strategically to keep everything fresh throughout the week. Cook your chicken and tortellini on your prep day, but store them separately from the vegetables and dressing in airtight containers. The arugula should definitely be kept separate, as it'll wilt and become slimy if dressed too far in advance. Cube your avocado fresh each day rather than prepping it ahead, since it oxidizes and turns brown quickly even with lemon juice. When you're ready to eat, combine the amount you want with some arugula, add your avocado, and dress just that portion. The vinaigrette will keep for up to a week in the refrigerator, though the olive oil may solidify when cold, so let it sit at room temperature for about fifteen minutes and give it a good shake before using. If you're bringing this to work for lunch, pack the dressing in a small separate container and toss it together right before eating. This way, you get that fresh, crisp quality every time rather than soggy, overdressed pasta by day three.

Variations to Try

Once you've mastered the basic version, this salad becomes a template for endless variations depending on what you're craving or what's in season. During summer when corn is at its peak, grill some ears alongside your chicken and slice off the kernels to add sweet, charred pops throughout the salad. Roasted red peppers, either from a jar or ones you roast yourself, bring a smoky sweetness that pairs wonderfully with the balsamic. If you want more protein, toss in some white beans or chickpeas for a heartier, more filling meal. Sun-dried tomatoes can substitute for or complement the fresh cherry tomatoes, adding concentrated tomato flavor and a chewier texture. For a different cheese experience, crumble some feta over the top for a saltier, tangier note, or shave fresh Parmesan instead of using mozzarella. You could swap the tortellini for other pasta shapes like fusilli, farfalle, or orecchiette, though stuffed pasta adds that extra richness that makes this special. Some people love adding crispy prosciutto or bacon for a salty, crunchy element, while others might include pine nuts or toasted walnuts for added texture and healthy fats.

The Art of Grilling Chicken Perfectly

Grilling chicken seems straightforward, but there are several techniques that separate juicy, flavorful results from dry, bland ones. The marinade does double duty - the acid from the balsamic and mustard helps break down proteins, making the meat more tender, while the oil and seasonings add flavor and create a barrier that helps retain moisture during cooking. Temperature control is crucial when grilling; too high and you'll char the outside before the inside cooks through, too low and you won't get those flavorful grill marks and the chicken can steam rather than sear. A meat thermometer is your best friend here, as it takes the guesswork out of doneness. Insert it into the thickest part of the cutlet, and once it reads 165°F, remove the chicken immediately. Remember that carryover cooking will raise the temperature another five degrees or so while it rests, which is why that ten-minute rest period isn't optional. During resting, the muscle fibers relax and reabsorb the juices that were pushed to the center during cooking, so when you cut into it, those juices stay in the meat rather than running all over your cutting board.

Working with Fresh Pasta

Fresh tortellini cook completely differently than dried pasta, and understanding these differences ensures perfect results every time. Fresh pasta has much higher moisture content than dried, which is why it cooks in a fraction of the time - usually three to five minutes versus the ten to twelve minutes dried pasta needs. The higher moisture also means fresh pasta can go from perfectly al dente to mushy in just thirty seconds, so you need to watch it carefully and start testing early. When you bite into properly cooked tortellini, you should feel a slight resistance in the center, and the cheese filling should be hot and creamy, not cold or grainy. Because fresh pasta is more delicate, you need to be gentle when draining and tossing it. Dump it too aggressively into the colander and you might split some of the tortellini, causing the cheese to leak out. When tossing with other ingredients, use a light hand and large, gentle movements rather than vigorous stirring. That coating of olive oil after cooking isn't just about preventing sticking - it also creates a light barrier that helps the pasta maintain its texture and prevents it from absorbing too much vinaigrette and becoming soggy.

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This grilled chicken tortellini caprese salad has become one of those recipes that gets requested over and over, and it's easy to understand why. There's something really satisfying about taking familiar flavors that everyone loves and combining them in a way that feels both comforting and fresh at the same time. The beauty of this dish is in its flexibility - you can make it exactly as written and it'll be fantastic, or you can adapt it based on what looks good at the market or what you already have in your kitchen. Every component plays an important role, from that marinated grilled chicken that adds smoky depth to those little mozzarella pearls that create creamy moments in every bite. What really brings it all together is taking the time to prep each element properly - properly cooked tortellini that's al dente, ripe tomatoes, fresh herbs, and that tangy vinaigrette that ties everything together. Whether you're serving this at a casual backyard gathering or packing it for lunch throughout the week, it delivers on flavor and satisfaction every single time.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, you can prep the ingredients separately and store them in the fridge. Keep the dressing separate and toss everything together just before serving to keep it fresh.

→ What can I use instead of tortellini?

You can use any pasta shape like penne, fusilli, or farfalle. Just cook it al dente and let it cool before mixing with the other ingredients.

→ How long does the chicken need to marinate?

The chicken needs at least 30 minutes to marinate, but you can leave it for up to 3 hours for more flavor. Don't go longer than that or the acid will break down the meat.

→ Can I skip the avocado?

Sure, the avocado is optional. The salad will still taste great without it. You could add cucumber or roasted bell peppers instead if you want extra veggies.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown, so it's best to add it fresh when you're ready to eat.

→ Can I use pre-cooked chicken?

Yes, rotisserie chicken or leftover grilled chicken works well. Just chop it up and skip the marinating and grilling steps to save time.