Description
A delicious and refreshing Greek Chicken Pasta Salad that combines tender grilled chicken with flavorful vegetables, feta cheese, and a tangy dressing. Perfect for a light and satisfying meal.
Ingredients
Units
Scale
For the Salad:
- 1 lb boneless, skinless chicken breasts
- 1/2 tablespoon olive oil
- 16 oz farfalle pasta, cooked according to package directions
- 1 pint cherry tomatoes, halved
- 1 cup cucumber, diced or thinly sliced
- 1/4 cup red onion, diced
- 1/4 cup pepperoncini, thinly sliced
- 1/3 cup kalamata olives, halved
- 3/4 cup crumbled feta cheese
For the Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice (Juice from 1 lemon)
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Chicken: Brush chicken with olive oil and season with salt and pepper. Grill for about 10 minutes on each side until fully cooked. Let it cool before chopping into large pieces.
- Cook the Pasta: Cook the farfalle pasta according to package directions in salted water. Drain and let cool.
- Make the Dressing: Whisk together olive oil, red wine vinegar, lemon juice, dijon mustard, oregano, salt, and pepper until well combined.
- Assemble the Salad: Chop the vegetables and combine them with the cooked chicken, pasta, and feta cheese in a large mixing bowl. Toss with the dressing until evenly coated.
- Serve: Chill the salad in the refrigerator for 1 hour before serving for the best flavor.
Nutrition
- Serving Size: 1 serving (2 cups)
- Calories: 465
- Sugar: 4g
- Sodium: 425mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 68mg
