Caprese Chicken Pasta Salad

A no-heat summer lunch idea that's perfect for meal prepping! Put your garden haul of tomatoes and basil to delicious use.

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About Recipe
Caprese Chicken Pasta Salad

A no-heat summer lunch idea that's perfect for meal prepping! Put your garden haul of tomatoes and basil to delicious use.

Ingredients :
  • 4 1/2 cups dry short cut pasta (I used Radiatore but fusili would work well too) (330 grams)
  • 8 oz Ciligiene mozzarella balls (226 grams)
  • 1 1/2 cups halved cherry tomatoes (230 grams)
  • 1/4 cup rough chopped or torn basil
  • 1/4 cup olive oil (2 fl oz)
  • 1/4 cup balsamic vinegar (2 fl oz)
  • 1/4 cup chopped shallot (40 grams)
  • 2 tbsp lemon juice (1 fl oz)
  • 1 tbsp honey (0.5 fl oz)
  • 1 tsp oregano
  • 1 tsp Flavor God Garlic Lover's Seasoning
  • 1 tsp salt (add more to taste)
  • 1/2 tsp pepper
  • 1 1/2 lbs raw chicken breast
  • 3 tbsp homemade brine mix
  • 1 tsp olive oil
  • 1/2 tsp Flavor God Garlic Lover's Seasoning
  • 1/2 tsp each: salt, pepper, chili powder
Directions :

  1. Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.

  2. Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.

  3. Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Flavor God seasoning.

  4. Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through until the internal temperature reaches 165°. Set aside to cool for about 5 mintes before slicing. (Note: you can also grill the chicken at 400° for 6 minutes, then flip and grill another 5-6 minutes depending on thickness).

  5. Whisk all dressing ingredients together vigorously or shake them together in a dressing container like this.

  6. Boil pasta in salted water to al dente texture (mine took 9 minutes). Drain and rinse with cold water, then toss in a bit of the dressing to avoid sticking.

  7. Toss all ingredients together with dressing before serving.

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