Instructions

• First things first, in a mixing bowl whisk your olive oil, balsamic vinegar, honey, chopped shallot, and garlic. This is your dressing base. Add salt, black pepper, and red pepper flakes to suit your taste buds.
• Pour some water in your pressure cooker and bring it up to pressure. Throw in your pasta and cook it quick till just al dente. Then do a quick release to drain it off and let it cool. You don’t wanna overcook your pasta here.
• While pasta cools down, season your chicken tenders with a pinch of salt and pepper. You can grill them quickly on a grill pan or outside if you want that charred flavor.
• Grill your chicken about 6-7 minutes on each side till the internal temp hits 165°F. That’s your tender pull moment. Once done slice’em up nice and thin.
• Back to your large bowl, toss in your cooled pasta, sliced chicken, oregano, and basil. Pour that beautiful dressing all over and gently toss so every bite’s covered.
• Now fold in the mozzarella balls, cherry tomatoes, and diced avocado. They bring the flavor and texture together real good.
• Serve it right away or pop it in the fridge if you want those flavors to mingle a bit more. Either way, dang it’s gonna be tasty.