Description
A vibrant, protein-packed salad featuring tender chicken marinated in Greek herbs, combined with pasta, crisp veggies, feta, olives, and a zesty lemon-herb dressing. Bright, balanced, and perfect for meals or gatherings.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts
1 cup uncooked rotini or penne pasta
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 cup Kalamata olives
1/2 cup crumbled feta cheese
1/4 cup extra virgin olive oil
2 tbsp apple cider vinegar (non-alcoholic substitute for red wine vinegar)
2 tbsp fresh lemon juice
1 tsp dried oregano
1 clove garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
Whisk together olive oil, apple cider vinegar, lemon juice, oregano, garlic, and a pinch of salt and pepper to create the dressing.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta. Pour dressing over the salad and toss to coat.
Season with additional salt and pepper if needed. Garnish with fresh parsley and dill.
Notes
Grill or pan-sear the chicken with olive oil, oregano, and lemon zest for extra flavor. For a non-alcoholic version, use apple cider vinegar as the acid base. Store leftovers in an airtight container for up to 2 days.