Description
A vibrant, hearty Greek-inspired salad featuring tender grilled chicken, crisp vegetables, briny olives, and creamy feta, all tossed in a zesty lemon-oregano dressing. Perfect for picnics, potlucks, or a refreshing weeknight meal.
Ingredients
1.5 lb boneless, skinless chicken breasts
8 oz pasta (penne or farfalle)
2 cups cherry tomatoes, halved
1 large cucumber, chopped
1/2 red onion, sliced
1/2 cup pepperoncini, drained
1/2 cup Kalamata olives, halved
1 cup crumbled feta cheese
3 tbsp olive oil
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
1 tsp dried oregano
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions, drain, and spread on a baking sheet to dry slightly.
2. Season chicken with oregano, garlic, salt, and pepper. Heat 1 tbsp olive oil in a skillet and cook chicken over medium heat until fully cooked (about 6-8 minutes per side). Let rest, then slice into strips.
3. In a small bowl, whisk olive oil, red wine vinegar, lemon juice, and a pinch of salt.
4. In a large bowl, combine cooled pasta, chicken, cherry tomatoes, cucumber, red onion, pepperoncini, olives, and feta.
5. Pour the dressing over the salad and toss to coat evenly. Chill for 30 minutes before serving.
Notes
Let the salad rest before serving to absorb the dressing. Store leftovers in an airtight container in the fridge for up to 2 days. Add avocado or olives for extra creaminess.
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 2000mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg