Saturday, April 20, 2024
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Diana’s Quiz – April 20, 2024

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LivingFood and DrinkCaprese Chicken Pasta Salad

Caprese Chicken Pasta Salad

by Susan Hanna

This delicious summer salad from Half Baked Harvest combines grilled chicken with pasta, mozzarella, tomatoes, herbs and avocado—all dressed in a balsamic dressing. Make the salad dressing and use about a third to marinate the chicken. Grill the chicken and cook the pasta. Combine all the ingredients and serve warm or cold. I used chicken breasts instead of tenders.

Serves 8.

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. For more recipes using all-natural ingredients, visit Eye For a Recipe.


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


  • 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


  1. To make the dressing combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
  2. 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.
  3. 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.

From Half Baked Harvest




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