Description
A vibrant Mediterranean dish combining tender grilled chicken, al dente pasta, crisp vegetables, and tangy feta in a zesty lemon-herb dressing. Refreshing, hearty, and packed with flavors of the Greek islands.
Ingredients
1 lb boneless, skinless chicken breasts
8 oz whole wheat or regular pasta
1 cup grape or cherry tomatoes, halved
1 small cucumber, diced
1/2 red onion, thinly sliced and soaked in water
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
2 tbsp olive oil
1 lemon (juiced and zested)
1 tsp dried oregano
Salt and black pepper
Optional: Fresh parsley, red pepper flakes
Instructions
Cook pasta in salted boiling water according to package instructions. Drain and rinse.
Whisk together olive oil, lemon juice, lemon zest, oregano, salt, and pepper for the dressing.
Grill or pan-sear chicken with oil and seasoning. Dice into bite-sized pieces.
Combine cooked pasta, chicken, vegetables, and olives in a large bowl.
Pour dressing over the salad and toss to coat. Fold in feta cheese. Adjust seasoning if needed.
Notes
Soak red onion in water for 10 minutes to reduce bitterness. Use gluten-free pasta for dietary restrictions.
For a vegetarian version, substitute chicken with 1 can chickpeas (rinsed and drained).
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 full salad portion
- Calories: 420
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg