Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or bowtie works great)
- 2 boneless, skinless chicken breasts or thighs
- 1 cup cherry tomatoes, halved
- ½ cup sliced black olives
- ½ cup diced cucumber
- ½ cup crumbled feta cheese
- 1 small red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Season the chicken breasts or thighs with salt, pepper, and oregano. Grill or pan-sear until cooked through and golden brown. Rest and slice into thin strips.
- Cook pasta in salted boiling water until al dente. Drain and rinse with cold water to cool.
- Whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
- Combine cooled pasta with cherry tomatoes, olives, cucumber, red onion, and feta. Add sliced chicken on top, then pour over dressing. Toss gently to coat evenly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until serving for best freshness.
- For added flavor, garnish with extra herbs or a squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Boiling, Mixing
- Cuisine: Mediterranean
- Diet: Healthy, Low-carb
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 430 kcal Kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 65 mg