Chicken Tortellini Caprese Salad (Print Version)

# Ingredients:

→ Marinated Chicken

01 - 1½ lbs boneless, skinless chicken breasts, sliced into thin cutlets
02 - 2 tbsp extra virgin olive oil
03 - 2 tbsp balsamic vinegar
04 - 1 tsp Dijon mustard
05 - 1 tsp Italian herb blend
06 - 2-3 garlic cloves, finely minced
07 - ¼ tsp salt, adjust to preference
08 - ¼ tsp freshly ground black pepper, adjust to preference

→ Shallot Balsamic Dressing

09 - ¼ cup extra virgin olive oil or avocado oil
10 - ¼ cup balsamic vinegar
11 - 1½ tsp Dijon mustard
12 - 1-2 garlic cloves, minced fine
13 - 2-3 tbsp shallot, diced very small
14 - Small pinch of salt
15 - Small pinch of black pepper

→ Salad Components

16 - 20 oz fresh cheese-filled tortellini (roughly 2 packages)
17 - 1 pint cherry tomatoes, halved or quartered
18 - 8 oz fresh mozzarella pearls
19 - 1-2 cups baby arugula leaves
20 - 7-8 large basil leaves, torn or thinly sliced
21 - 1 ripe avocado, diced into chunks
22 - Sea salt for seasoning
23 - Cracked black pepper for seasoning

# Instructions:

01 - In a mixing bowl, combine olive oil, balsamic vinegar, Dijon mustard, Italian herbs, minced garlic, salt, and pepper. Whisk everything together until well blended.
02 - Place your chicken cutlets into a large resealable plastic bag. Pour the marinade over the chicken, seal the bag while pressing out excess air, and massage the marinade into the meat through the bag. Refrigerate for at least 30 minutes, up to 3 hours for deeper flavor.
03 - Bring a large pot of salted water to a rolling boil. Add the tortellini and cook until al dente according to the package directions. Drain well, rinse briefly under cool water for about 30 seconds, then toss with a small drizzle of olive oil to prevent sticking. Set aside to cool, giving them a stir occasionally.
04 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, finely diced shallot, and a pinch each of salt and pepper until emulsified. Taste and adjust seasoning as needed.
05 - Preheat your grill pan over medium-high heat and lightly coat with cooking spray. Remove chicken from the marinade using tongs, allowing excess to drip off. Discard the used marinade. Place chicken on the hot grill and cook for 5-6 minutes per side, or until fully cooked through with nice grill marks. Cooking time depends on cutlet thickness.
06 - Transfer the grilled chicken to a clean plate and let it rest for about 10 minutes. This helps keep the meat juicy. Once rested, slice or chop the chicken into bite-sized pieces.
07 - In a large serving bowl, add the cooled tortellini, halved cherry tomatoes, mozzarella pearls, grilled chicken pieces, arugula, and fresh basil. Drizzle most of the vinaigrette over the top and toss gently until everything is evenly coated.
08 - Fold in the diced avocado gently to avoid mashing it. Taste the salad and season with additional salt and pepper if needed. Add more dressing if you prefer it more dressed. Serve immediately and enjoy this fresh, flavorful dish!

# Notes:

01 - This salad is best enjoyed fresh, but you can prep components ahead. Store grilled chicken, cooked tortellini, and chopped vegetables separately in the fridge.
02 - For meal prep, keep the dressing separate and add it just before serving to prevent the salad from getting soggy.
03 - You can substitute the cheese tortellini with spinach or meat-filled varieties based on your preference.

Back