Description
This Greek Chicken Pasta Salad is a refreshing and satisfying dish perfect for a light lunch or dinner. Tender marinated chicken, crisp vegetables, salty olives, and tangy feta cheese all tossed together with a zesty lemon dressing create a flavorful and colorful salad.
Ingredients
Units
Scale
Marinade/Dressing
- 1 lemon
- 3 cloves garlic, divided
- 1/4 cup olive oil
- 1/2 Tbsp dried oregano
- 1/2 tsp salt
- Freshly cracked pepper
Salad
- 2 boneless, skinless chicken thighs
- 8 oz. pasta (any shape)
- 1/2 cucumber (1.5 cups diced)
- 1 bell pepper (any color)
- 1/4 cup pitted Kalamata olives
- 4 oz. grape tomatoes
- 1/4 bunch parsley
- 2 oz. feta
Instructions
- Prepare the Dressing: Zest and juice the lemon. Combine lemon juice, minced garlic, olive oil, oregano, salt, pepper, and zest. Whisk well.
- Marinate the Chicken: Marinate chicken thighs in half of the dressing with minced garlic for at least 30 minutes.
- Cook the Chicken: Brown and cook marinated chicken in a skillet, then chop into pieces.
- Prepare Vegetables: Dice cucumber and bell pepper, slice olives and tomatoes, chop parsley.
- Assemble Salad: Combine cooked pasta, vegetables, chicken, feta, and dressing. Toss to coat.
Notes
- You can also use chicken breasts. Pound them to even thickness for quick cooking.
- Two Roma tomatoes can substitute grape tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 471 kcal
- Sodium: 643 mg
- Fat: 21 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 21 g
