Description
A vibrant Italian-inspired salad with grilled chicken, pesto, mozzarella, and cherry tomatoes, served over al dente pasta for a protein-packed, flavorful meal perfect for lunches or dinners.
Ingredients
1 ½ cups pesto sauce (store-bought or homemade)
2 (6 oz each) boneless, skinless chicken breasts
1 ½ cups medium mozzarella balls (1½-inch diameter)
12 oz couscous or farfalle pasta
2 cups cherry tomatoes, halved
¼ cup black olives (optional)
Instructions
Bring 4 quarts water to a boil with 1 tbsp salt; add pasta and cook 1 minute less than package instructions for 90% doneness
Strain pasta, saving ½ cup pasta water
Grill chicken breasts until done; let cool, then cut into ½-inch cubes
Cut mozzarella into bite-sized portions and set at room temperature
Halve cherry tomatoes, salt lightly, and drain in a mesh sieve for 15 minutes
In a large bowl, combine warm pasta, pesto, 3 tbsp pasta water, and flaky sea salt
Add chicken, mozzarella, tomatoes, and olives (if using), tossing gently to coat
Chill for 15 minutes before serving
Notes
Use halal-certified pesto if required
Substitute couscous with quinoa for a carb-free option
Bring mozzarella to room temperature for optimal texture
Omit or replace black olives with grapes or cucumber slices
Store in an airtight container for up to 2 days
- Prep Time: 20
- Cook Time: 25
- Category: Trending
- Method: Tossing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
