Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1.5 pounds)
- 8 oz rotini pasta
- 1 cup cherry tomatoes (halved)
- 8 oz fresh mozzarella balls
- 1 cup fresh basil leaves (torn)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 garlic cloves (minced)
- Salt and pepper to taste
Instructions
- Boil water in a large pot with a pinch of salt. Add rotini pasta and cook until al dente according to package instructions. Drain and rinse under cold water; set aside.
- Season chicken breasts with salt and pepper. In a skillet over medium heat, cook chicken in olive oil for about 6-7 minutes per side until cooked through. Let rest before slicing into bite-sized pieces.
- In a large bowl, mix cooked pasta, sliced chicken, halved cherry tomatoes, mozzarella balls, and torn basil leaves.
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper in a small bowl. Pour the dressing over the salad and toss gently to coat.
- Serve immediately or chill in the fridge for about half an hour to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg