Chicken Caprese Pasta Salad with Pesto Dressing

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 Basil, fresh leaves
  • 1 cup Cherry tomatoes
  • 1/2 tsp Garlic powder
  • 3 cup Greens, mixed

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 batch Pesto

• Pasta & Grains

  • 12 oz Pasta

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 pinch Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 cup Mozzarella balls
  • 1 Parmesan cheese

Found on lifemadesimplebakes.com

Description

Ingredients

• 12 oz. pasta (preferably a shorter kind)
• 2 tsp. olive oil
• 1 lb. chicken breasts
• ¼ c. balsamic vinegar
• 1 tsp. Italian seasoning
• ½ tsp. garlic powder
• pinch salt and pepper
• 1 c. cherry tomatoes, halved
• 1 c. mozzarella balls (marinated or plain)
• 3 c. mixed greens
• 1 batch pesto (recipe HERE)
• Optional garnishes:
• Fresh basil leaves
• Parmesan cheese

Directions

• Place a large stockpot filled ⅔ of the way with water over high heat. When the water comes to a boil, add the pasta and cook according to the packages directions.
• Meanwhile, set a large skillet over medium heat, add the olive oil. Place the chicken in a dish or plastic bag and coat the chicken with the vinegar, Italian seasoning, garlic powder, salt and pepper. Transfer to the hot pan and cook on both sides until it reaches an internal temperature of 160 degrees. Transfer to cutting board and allow to rest.
• Drain the pasta and rinse with cold water, drain and set aside.
• Cut the warm chicken into slices and toss with the pasta, cherry tomatoes, mozzarella and mixed greens. Toss with the pesto and serve immediately or allow to chill in the refrigerator until ready to serve. Garnish with julienned basil and grated parmesan, if desired.