Description
A vibrant Mediterranean-inspired salad with seared chicken, al dente pasta, and zesty lemon-vinegar dressing, bringing Greek flavors to your table. Packed with fresh veggies, olives, and feta, it’s a wholesome, adaptable dish perfect for meals or meal prep.
Ingredients
1 lb boneless chicken breast
8 oz whole wheat or gluten-free pasta
1 cup halved cherry tomatoes
1 cup diced cucumber
1/2 cup pitted Kalamata olives
1/4 cup diced red onion
1/2 cup crumbled feta cheese (optional)
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
Salt and black pepper to taste
Instructions
Chop chicken into bite-sized pieces and season with salt, pepper, oregano, and minced garlic.
Heat olive oil in a pan over medium-high heat; cook chicken until golden and cooked through (8–10 minutes).
Boil pasta in salted water until al dente; drain and rinse with cold water to cool.
In a large bowl, combine cooked chicken, cooled pasta, cherry tomatoes, cucumber, red onion, and olives.
Whisk together lemon juice, red wine vinegar, 2 tbsp olive oil, salt, and pepper for the dressing.
Pour dressing over the salad; toss to coat evenly. Top with crumbled feta before serving.
Notes
For gluten-free: Use chickpea/lentil pasta. Vegetarian alternative: Substitute tofu for chicken. Add chopped parsley or mint for freshness. Store refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg