Summer is all about quick and easy salads using fresh ingredients you have on hand. Here, I simply took the ingredients from one of my all-time Italian favorites - the classic Caprese salad - and turned it into a meal by adding whole wheat pasta and some grilled chicken breast.
Ingredients:
- Olive oil
- Balsamic vinegar
- A clove of garlic
- Lots of fresh basil leaves
- Half-pint cherry or grape tomatoes
- Whole wheat pasta. I used chiocciole but any shape will do.
- 1-2 boneless, skinless chicken breasts
- Part-skim mozzarella cheese
1. Start by cooking your pasta. Toss with a pad of butter (yum) to prevent sticking and allow to cool. (This can be done ahead of time.)
2. Next, get your chicken frying. You can grill it on the grill or just fry it up in some olive oil. Make sure your pan is nice and hot and your chicken is seasoned with salt and pepper on both sides before adding it to the pan. When it's golden brown and cooked through, set it aside on a plate to rest.
4. Meanwhile, while the chicken is cooking, prepare your dressing and chop up your other ingredients.
For the dressing:
In a large bowl, mix up one batch of Dianna's Basic Balsamic Vinaigrette: Whisk 4 tablespoons extra-virgin olive oil, 1-2 tablespoons Balsamic vinegar (depending on how acidic you like your dressing), one small crushed clove of garlic, salt and pepper to taste.
5. Wash your basil leaves, stack them up and roll (like a cigar) then slice into nice thin strips with a super sharp knife. Add to dressing.
6. Cube about a half-cup or so of mozzarella. You could also use petite fresh mozzarella balls instead. Toss in the bowl.
7. Wash and slice your tomatoes in half. Into the bowl they go!
8. Slice your chicken into bite-size pieces; add this to the bowl.
9. Finally add your pasta and toss everything together to coat. I like to eyeball things and tweak as necessary. Not enough red? Add more tomatoes. Too little green? More basil. Salt and pepper to taste.
Pair with a nice red wine and enjoy. Serves two with some left over for lunch the next day.
Photo credit: TheBudgetBabe.com
2. Next, get your chicken frying. You can grill it on the grill or just fry it up in some olive oil. Make sure your pan is nice and hot and your chicken is seasoned with salt and pepper on both sides before adding it to the pan. When it's golden brown and cooked through, set it aside on a plate to rest.
4. Meanwhile, while the chicken is cooking, prepare your dressing and chop up your other ingredients.
For the dressing:
In a large bowl, mix up one batch of Dianna's Basic Balsamic Vinaigrette: Whisk 4 tablespoons extra-virgin olive oil, 1-2 tablespoons Balsamic vinegar (depending on how acidic you like your dressing), one small crushed clove of garlic, salt and pepper to taste.
5. Wash your basil leaves, stack them up and roll (like a cigar) then slice into nice thin strips with a super sharp knife. Add to dressing.
6. Cube about a half-cup or so of mozzarella. You could also use petite fresh mozzarella balls instead. Toss in the bowl.
7. Wash and slice your tomatoes in half. Into the bowl they go!
8. Slice your chicken into bite-size pieces; add this to the bowl.
9. Finally add your pasta and toss everything together to coat. I like to eyeball things and tweak as necessary. Not enough red? Add more tomatoes. Too little green? More basil. Salt and pepper to taste.
Pair with a nice red wine and enjoy. Serves two with some left over for lunch the next day.
Photo credit: TheBudgetBabe.com
can't wait to try this.