Mediterranean Chicken Pasta Salad (Print)
Tender chicken, pasta, vibrant veggies, and feta tossed in lemony olive oil for a Mediterranean-inspired dish.
# Ingredients:
→ Main Components
01 -
2 cups (approximately 280 g) cooked chicken breast, diced
02 -
225 g penne or rotini pasta
03 -
1 cup (150 g) cherry tomatoes, halved
04 -
1 medium cucumber, diced
05 -
60 g red onion, finely chopped
06 -
1 cup (130 g) feta cheese, crumbled
07 -
80 g pitted kalamata olives
→ Dressing
08 -
3 tablespoons (45 ml) extra virgin olive oil
09 -
1 tablespoon (15 ml) fresh lemon juice
10 -
1 teaspoon dried Italian herbs
11 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Heat a portion of olive oil in a large skillet over medium heat. Season the chicken breast as desired, then cook until golden brown and no longer pink inside. Allow to rest briefly, then dice into bite-sized pieces.
02 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain well and set aside; do not rinse.
03 -
While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
04 -
In a spacious mixing bowl, gently combine the cooked pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives.
05 -
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, dried Italian herbs, salt, and black pepper. Pour the dressing over the salad and toss gently to ensure even distribution.
06 -
Taste the salad and adjust seasoning with additional salt or pepper if needed. Serve chilled for optimum flavor.
# Notes:
01 -
For enhanced flavor, marinate the chicken in lemon juice, olive oil, and herbs prior to cooking.
02 -
Seasonal vegetables or whole wheat or gluten-free pasta may be substituted to suit preference or dietary needs.