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Mediterranean Chicken Pasta Salad

🇬🇷 Greece

Servings: 4 Prep: 15 minutes Cook: 15 minutes Total: 30 minutes

Ingredients

  • 8 oz fusilli pasta
  • 1 boneless chicken breast (10 oz)
  • 1 tbsp extra virgin olive oil
  • 1 cup diced English cucumber
  • 1/3 cup chopped red onion
  • 1 cup cherry tomatoes, halved
  • 1/3 cup sliced black olives
  • 1/4 cup chopped fresh basil
  • 1/4 cup crumbled feta cheese
  • salt and black pepper
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, finely grated
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • salt and black pepper

Steps

  1. Bring a large pot of salted water to a boil for the pasta.
  2. Pat the chicken breast dry, place between sheets of plastic wrap, and pound to an even 1/2 inch thickness.
  3. Rub the chicken with olive oil and season with salt and pepper on both sides.
  4. Heat a fry pan over medium heat and cook the chicken 6-7 minutes per side, until internal temperature reaches 165°F (74°C). Remove and let rest on a cutting board.
  5. Cook the pasta in the boiling water until al dente, then drain, rinse under cold water, and transfer to a large bowl.
  6. Cut the cooled chicken into bite-sized cubes and add to the pasta along with cucumber, red onion, cherry tomatoes, black olives, basil, and feta cheese. Season with salt and pepper and mix gently.
  7. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, grated garlic, oregano, crushed red pepper, salt, and black pepper to make the dressing.
  8. Pour the dressing over the salad and mix well. Serve at room temperature or chilled.

Notes

Keeps in the fridge for up to 3-4 days.

Source: spainonafork.com