Description
A refreshing, protein-packed Mediterranean dish of grilled chicken, olive oil, feta, and crisp vegetables tossed with al dente pasta. Bold flavors and fridge-friendly textures make this easy-to-make salad ideal for picnics or meal prep.
Ingredients
Chicken breasts, 2 large (6 oz each)
Cooked pasta, 8 oz
Kalamata olives, 1 cup
Feta cheese, 6 oz
Cherry tomatoes, 1.5 lbs
Cucumber, 1 large
Red onion, 1 small
Extra virgin olive oil, 3 tbsp
Lemon juice, 2 tbsp
Oregano, 1 tsp
Salt and pepper, to taste
Instructions
Boil 4 quarts water, add 1 tbsp salt, stir in 8 oz pasta. Cook until al dente.
Rub chicken with oregano, olive oil, salt, and pepper. Pan-sear or grill until gold and firm.
Quarter cherry tomatoes, julienne cucumber, dice red onion. Toss with olives in a large bowl.
Drain pasta and add to vegetable mixture. Crumble feta overtop. Layer cooked chicken and toss gently.
Combine olive oil, lemon juice, and remaining oregano for vinaigrette. Add to salad, toss, and chill for 30 minutes before serving.
Notes
Use gluten-free pasta for dietary restrictions
Vegan feta is a suitable dairy-free alternative
Seeding the cucumber prevents sogginess
Let the salad rest in the fridge for 30–60 minutes to meld flavors
Store leftovers in an airtight container for up to 2 days
Nutrition
- Serving Size: 1 salad serving
- Calories: 420
- Sugar: 3g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 100mg