Grilled Chicken Caprese Macaroni Salad
Perfect for cookouts, picnics or any gathering, this grilled chicken caprese macaroni salad is a must try! The marinated grilled chicken tastes amazing with the tender macaroni, fresh tomatoes, creamy mozzarella pearls and fresh herbs. Topped with the most delicious red wine vinaigrette, this grilled chicken caprese macaroni salad recipe checks all the boxes.
Ingredients Needed for Grilled Chicken Caprese Macaroni Salad
Marinated Chicken – This recipe calls for one pound of marinated chicken. You can use Smart Chicken breasts or tenderloins for this recipe. Simple whisk together olive oil, fresh squeezed lemon juice, honey, Italian seasoning, dried oregano, salt, garlic powder, and black pepper in a glass mixing bowl. Add the chicken, cover and refrigerate for 30 minutes.
Macaroni Pasta – This recipe calls for about 8 ounces of cooked macaroni pasta. I enjoy using Delallo brand pasta. Be sure to season the pasta water with salt and cook the pasta according to the package. Al dente is best as the pasta will continue to soften once it is dressed.
Fresh Herbs – You’ll need freshly chopped basil and Italian parsley for this recipe. I love adding fresh herbs to my recipes. It’s such a simple way to bring a dish to life!
Other Ingredients – You’ll need cherry tomatoes halved, fresh mozzarella pearls, and diced sweet onion for this recipe.
Dressing – This recipe calls for homemade red wine vinaigrette. Combine olive oil, red wine vinegar, honey, dried oregano, garlic powder, salt, black pepper and red pepper flakes. Mix well and set aside.
How to Grill Chicken, Tips and Tricks
- Only marinate chicken in a sealable glass or plastic bowl. Metal bowls are reactive and can change the flavor of your food over time. You could also use a sturdy Ziplock bag.
- Preheat the grill to 400-450 and be sure to brush the grates with avocado oil right before adding the chicken. This will allow it to easily release from the grates.
- Be sure the internal temperature reaches 165 Fahrenheit to ensure doneness. For thick chicken breasts the cooking time will be roughly 10-11 minutes per side.
How to Make Grilled Chicken Caprese Macaroni Salad
Marinate the Chicken
Combine olive oil, fresh squeezed lemon juice, honey, Italian seasoning, dried oregano, salt, garlic powder, and black pepper in a glass mixing bowl. Add the chicken, cover and refrigerate for 30 minutes.
Make the Pasta
Boil a pot of water and season it with salt. Add the macaroni pasta and cook according to the package. Al dente is best. Drain off the water using a colander and drizzle the pasta with olive oil. Set aside to cool.
Grill the Chicken
Preheat the grill to 400-450 degrees. Brush the grates with avocado oil and add the marinated chicken. Cook until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let the chicken rest before cubing.
Prepare the Ingredients
Cut your cherry tomatoes in half or quarters. Dice your sweet onion and separate the mozzarella pearls. You can also chiffonade (thinly slice) the fresh herbs.
Mix the Dressing
In a glass measuring cup combine olive oil, red wine vinegar, honey, dried oregano, salt, garlic powder, black pepper and red pepper flakes. Mix well and set aside.
Assemble the Dish
Add the cooled al dente macaroni pasta to a large mixing bowl. Next, add the sliced tomatoes, diced sweet onion, mozzarella pearls, freshly sliced basil, freshly sliced Italian parsley, cubed grilled chicken, and homemade red wine vinaigrette. Then, add as much dressing as you desire. Serve and enjoy.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Enjoy chilled. Looking for more recipes?
Grilled Chicken Caprese Macaroni Salad
Ingredients
Marinated Chicken
- 1 lb. chicken
- ¼ cup olive oil
- 2 tablespoon lemon juice, fresh squeezed
- 1 tablespoon honey
- 1.5 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1.5 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Red pepper flakes optional
Macaroni Salad
- 8 ounces elbow macaroni, cooked al dente
- 1 cup cherry tomatoes, halved or quartered, heaping cup
- 1 cup mozzarella pearls
- ½ cup sweet onion, diced small
- ¼ cup basil, chopped small
- ¼ cup Italian parsley, chopped small
Equipment
- 1 pasta pot
- 1 colander
- 1 gas grill
- 1 sealable glass bowl
- 1 baking tray
- 1 grill brush
- 1 set of tongs
- 1 large mixing bowl
Instructions
How to Make Grilled Chicken Caprese Macaroni Salad
Marinate the Chicken
- Combine olive oil, fresh squeezed lemon juice, honey, Italian seasoning, dried oregano, salt, garlic powder, and black pepper in a glass mixing bowl. Add the chicken, cover and refrigerate for 30 minutes.
Make the Pasta
- Boil a pot of water and season it with salt. Add the macaroni pasta and cook according to the package. Al dente is best. Drain off the water using a colander and drizzle the pasta with olive oil. Set aside to cool.
Grill the Chicken
- Preheat the grill to 400-450 degrees. Brush the grates with avocado oil and add the marinated chicken. Cook until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let the chicken rest before cubing.
Prepare the Ingredients
- Cut your cherry tomatoes in half or quarters. Dice your sweet onion and separate the mozzarella pearls. You can also chiffonade (thinly slice) the fresh herbs.
Mix the Dressing
- In a glass measuring cup combine olive oil, red wine vinegar, honey, dried oregano, salt, garlic powder, black pepper and red pepper flakes. Mix well and set aside.
Assemble the Dish
- Add the cooled al dente macaroni pasta to a large mixing bowl. Add the sliced tomatoes, diced sweet onion, mozzarella pearls, freshly sliced basil, freshly sliced Italian parsley, cubed grilled chicken, and homemade red wine vinaigrette. Add as much dressing as you desire.
One Comment on “Grilled Chicken Caprese Macaroni Salad ”
This was a great way to use up chicken that I had thawed and forgotten about. It turned out so tender and juicy. I was pleasantly surprised. Everyone loved this dish. I will be making it again.