Grilled Chicken Tortellini Caprese Salad

This is one of those "OMG this is so good" recipe! Comforting and packed with amazing flavors, this tortellini caprese salad is made with marinated grilled chicken, fresh cheese tortellini, mozzarella pearls, tomatoes, avocado and arugula. Finished with fresh basil, and a homemade shallot balsamic vinaigrette.

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Why you'll love this recipe

• Not only is it absolutely delicious, it's a crowd pleaser perfect to make for a gathering with friends and family. I guarantee you, everyone will love it! Bring it to a potluck, or this grilled chicken salad with goat cheese crostini.
• It's easy to make! Don't let the ingredient list scare you, a lot of the same basic pantry ingredients are used in the marinade and the dressing as well.
• You can't go wrong with a caprese salad! This chicken tortellini caprese salad has everything you need: protein, comforting carbs with the pasta, fresh veggies. It's definitely a comfort meal but without being overly decadent. If you're a fan of caprese like me, check my caprese empanadas, my prosciutto melon caprese and my burrata caprese salad.

Key ingredients and variations

• Chicken cutlets: you can cook whole chicken breasts if you prefer, they'll take a little longer to cook. You can also use chicken thighs or use pre-cooked chicken. The chicken cutlets are a breast cut in half horizontally making two thinner pieces. They cook quicker and I prefer the taste and texture.
• The marinade: it's very easy to put together and you most likely already have the ingredients in your pantry. Olive oil, balsamic vinegar, Dijon mustard, Italian seasoning. It adds so much flavor to the chicken.
• Cheese tortellini: I use the fresh ones from the refrigerated section.
• Cherry tomatoes: use good quality ripe small tomatoes so they're flavorful. I like to cut mine in half or quarters if they're larger.
• Mozzarella pearls: they're the mini balls. If you can't find pearls use small balls, make sure to drain them and cut them in half or quarter.
• Arugula: pairs really well with this salad, could be replaced with spinach.
• Avocado: it adds some creaminess and freshness to the salad.
• The vinaigrette: very similar to the chicken marinade, the balsamic vinegar adds sweetness. If you don't like balsamic vinegar you can use a different vinegar like white or red wine vinegar, apple cider or champagne vinegar.
• Fresh basil: can't have a caprese without delicious fresh and fragrant basil. And don't forget salt and black pepper.

How to make this grilled chicken tortellini caprese salad

• I cut my chicken breasts into cutlets by carefully slicing the breast in half with a sharp knife horizontally to make the cutlets.
• I used a grill pan for the chicken you can use an outdoor grill if you have one, it'll be even more flavorful.

Tips

• Try to not overcook the chicken so it stays moist and juicy. Marinade it for at least 30 minutes and no longer than 12 hours.
• Don't overcook the tortellini either. Keep them al dente to your taste, it they're too cooked they could get a bit mushy. Once cooked run them under cold water to cool them down and drizzle olive oil so they don't stick to each other.
• Use a good quality balsamic vinegar if possible.
• Your avocado should be ripe but still a tad firm so it chops nicely without being too mushy.
• Save a little big of dressing for right before serving. The tortellini will soak up the vinaigrette.
• Leftovers can be stored for up to 3 days refrigerated in an airtight container. Be aware that it'll get dry as the tortellini and chicken will soak up the dressing. The arugula will most likely welt too, add fresh arugula and a little oil/vinegar to the leftovers.

Frequently Asked Questions