Mediterranean Chicken Pasta Salad

Steps

1. Bring a large pot of generously salted water to a boil.
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 both sides with salt and pepper.
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. Drain, rinse under cold water, and shake off excess water. Transfer to a large bowl.
6. Cut the cooled chicken into bite-sized cubes and add to the pasta bowl along with cucumber, red onion, cherry tomatoes, black olives, basil, and feta. Season with salt and pepper, then gently mix.
7. In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, grated garlic, oregano, and crushed red pepper. Season with salt and pepper.
8. Pour the dressing over the salad and mix well. Serve at room temperature or chilled.