Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites and pure honey. Tre Stella mozzarella balls are additive-free.

Grill the marinated chicken

Caprese chicken pasta salad

Ingredients:

Balsamic dressing

2/3 cup (165 ml) extra virgin olive oil

1/3 cup (82 ml) balsamic vinegar

3 tablespoons (45 ml) honey

1 shallot, chopped

3 cloves garlic, chopped

2 tablespoons (30 ml) chopped fresh oregano

2 tablespoons (30 ml) chopped fresh basil

Kosher salt, black pepper, and red pepper flakes

Salad

1 pound (454 g) boneless skinless chicken tenders

1 pound (454 g) short cut pasta

2 cups (500 ml) mozzarella balls (use marinated, if you can find)

2 cups (250 ml) cherry tomatoes, halved

1 cup (250 ml) fresh basil leaves, torn

1 avocado, diced

Preparation:

To make the dressing combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavour as it sits. Serves 8.

From Half Baked Harvest