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.