Description
A vibrant, Mediterranean-inspired dish combining tender grilled chicken, creamy pasta, and colorful vegetables. Brightened by tangy feta and zesty lemon dressing, this hearty salad is a quick, no-fuss weeknight meal or fresh lunch option that balances protein, flavor, and nutrition.
Ingredients
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
8 oz pasta (penne or rotini work well)
1 cup cherry tomatoes, halved
1/2 English cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
2 tbsp olive oil
Juice of 2 lemons (about 1/4 cup)
1 tsp dried oregano
Salt and pepper to taste
Optional: 1 tbsp fresh dill, chopped
Instructions
Preheat grill or skillet to medium-high heat
Toss chicken with 1 tbsp olive oil, salt, pepper, and oregano
Grill or cook chicken 5-7 minutes per side until golden and cooked through
Boil pasta according to package instructions, drain, and rinse under cold water
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, and cooked chicken
Whisk lemon juice, remaining 1 tbsp olive oil, salt, and pepper for dressing
Pour dressing over salad and toss to coat
Top with feta cheese and optional dill before serving
Notes
Pasta can be cooked ahead and refrigerated for 24 hours
Chicken can be grilled extra in advance for meal prepping
Substitute feta with vegan cheese for dairy-free option
Use gluten-free pasta for gluten-free version
Dressing keeps in fridge for 3-4 days; store separately from salad for crisp texture