Caprese chicken pasta salad

Season thinly sliced chicken breast with granulated garlic, parsley, onion, chicken bouillon powder and paprika, a little whole grain mustard, a splash of balsamic vinegar and olive oil; massage in.

Grill on a hot indoor grill pan, four pieces at a time; it cooks very fast because it is thin.

Salt the boiling water and cook small pasta shells.

For the dressing, blend shallot, one clove of garlic, whole grain mustard, fresh oregano and basil, red wine vinegar and extra virgin olive oil at two to one oil to vinegar, and a pinch of salt until smooth.

Blend in a spoonful of mayo for a creamy dressing.

Drain the pasta and shock under cold water so it stops cooking and does not go gummy.

Halve the cherry tomatoes and chop the chives; combine with the pasta and chopped 'mots' (as transcribed), seasoning the tomatoes too.

Dress with half the dressing to start; add some of the chicken and serve the rest on the side.

Cover and refrigerate at least an hour so the flavours meld.