Name: Chicken Caprese Tortellini Recipe
Ingredients: 1.5 pounds chicken breast cut into cutlets, boneless, skinless; 2 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon Italian seasoning; 2-3 cloves garlic minced; ¼ teaspoon salt more or less to taste; ¼ teaspoon black pepper more or less to taste; ¼ cup extra-virgin olive oil mild flavored, or avocado oil; ¼ cup balsamic vinegar; 1 ½ teaspoon Dijon mustard; 1-2 cloves garlic minced; 2-3 tablespoons finely chopped shallot; pinch salt; pinch black pepper; 20 ounces cheese tortellini about 2 packs; 1 pint cherry tomatoes chopped in half or quarters; 8 ounces mozzarella pearls; 1-2 cups arugula; 7-8 large fresh basil leaves chopped or sliced in chiffonade; 1 avocado chopped; salt to taste; black pepper to taste

Ingredients

For the grilled chicken

1.5 pounds chicken breast cut into cutlets, boneless, skinless
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
2-3 cloves garlic minced
¼ teaspoon salt more or less to taste
¼ teaspoon black pepper more or less to taste

For the balsamic vinaigrette

¼ cup extra-virgin olive oil mild flavored, or avocado oil
¼ cup balsamic vinegar
1 ½ teaspoon Dijon mustard
1-2 cloves garlic minced
2-3 tablespoons finely chopped shallot
pinch salt
pinch black pepper

For the salad

20 ounces cheese tortellini about 2 packs
1 pint cherry tomatoes chopped in half or quarters
8 ounces mozzarella pearls
1-2 cups arugula
7-8 large fresh basil leaves chopped or sliced in chiffonade
1 avocado chopped
salt to taste
black pepper to taste

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Instructions

Whisk together olive oil, balsamic vinegar, Dijon mustard, Italian seasoning, minced garlic, salt and pepper for the chicken marinade.
Add the raw chicken to a large ziploc bag, then pour the marinade over, close the bag, letting as much air out as possible. Massage the chicken thru the bag with your hand to make sure it’s all well-coated. Place in fridge and let marinade 30 minutes to 3 hours.
Cook tortellini al dente, per package instructions. Then drain them, run them under cold water for 30 seconds, drizzle a little olive oil (so they don’t stick), toss them gently, place aside to cool completely, stirring them from time to time.
Put together the salad dressing by whisking olive oil, balsamic vinegar, Dijon mustard, minced garlic, finely chopped shallot, salt and pepper.
Heat up a grill pan, spray with cooking oil. Take out chicken from back with tongs, shaking off the excess marinade. Grill on medium high heat for 5-6 minutes, then flip and grill for another 5-6 minutes (cooking time will vary depending on the thickness of the chicken cutlets). Dispose of the leftover marinade.
Once cooked, place chicken on a plate and let rest for 10 minutes. Then chop into bite size.

Toss together the tortellini, tomatoes, mozzarella pearls, chicken, arugula, basil and most of the dressing and toss gently until all coated.

7. Add the chopped avocado, adjust salt and pepper, and toss gently. Add more dressing if needed. Serve and enjoy