Ingredients
Scale
- 2 cups of dry penne pasta or your favorite pasta
- 2 large boneless, skinless grilled chicken breasts, sliced
- 1 cup cherry tomatoes, halved
- 8 oz fresh mozzarella, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic glaze or balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional: fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente as per package instructions. Drain and rinse with cold water to cool. Toss with a little olive oil to prevent sticking.
- Preheat grill or grill pan over medium-high heat. Season chicken breasts with salt, pepper, and olive oil. Grill each side for about 6-7 minutes until golden and cooked through. Rest for a few minutes, then slice into thin strips.
- In a clear glass dish or large bowl, layer cooled pasta, sliced grilled chicken, cherry tomatoes, slices of mozzarella, and basil leaves. Repeat layers until all ingredients are used, finishing with mozzarella and basil on top.
- Drizzle with olive oil and balsamic glaze. Season with salt and black pepper to taste. Chill for at least 30 minutes to allow flavors to meld.
Notes
- Chill the salad for at least 30 minutes before serving for optimal flavor.
- Add extra basil and balsamic glaze just before serving for enhanced freshness.
- This salad pairs well with grilled vegetables or crusty bread.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Re-add fresh basil and balsamic before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Grilling, Layering
- Cuisine: Italian-American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 85 mg