Greek Chicken Pasta Salad
Delicious Greek Chicken Pasta Salad packed with juicy tomatoes, fresh cucumbers, zippy red onion, smoky kalamata olives, and tangy feta cheese. This easy pasta salad is a great side or main dish for BBQs, parties, and potlucks.
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive tapenade
- Kosher salt and pepper to taste
- 1 1/2 tbsp olive oil divided
- 12 oz pasta
- 1 1/2 cups cherry tomatoes halved
- 4 seedless cucumbers diced
- 1/2 red onion sliced
- 1/2 cup pitted kalamata olives halved
- 2 tbsp balsamic vinegar
- 1/2 cup crumbled feta cheese
- 1 tsp dried oregano
Instructions
- Place the chicken in a ziplock bag together with the tapenade and a generous pinch of salt and pepper; mix through the bag to evenly coat and allow it to marinate over the counter for 15-20 minutes.
- Meanwhile, cook the pasta according to package directions and chop the veggies.
- Preheat a large pan over medium heat and drizzle with 1/2 tablespoon of oil. Cook the chicken until the internal temperature reaches 165ºF, about 8-10 minutes per side.
- Once the chicken is done cooking, remove it from the heat and rest for 10 minutes, or just until ready to handle.
- Place the cooked pasta in a large bowl. Add the veggies, olives, and drizzle with the remaining tablespoon of oil and balsamic vinegar. Slice or chop the chicken and add it to the bowl together with the feta cheese.
- Sprinkle everything with dried oregano and stir to combine.
Notes
- Storing leftovers. Place leftover salad in an airtight container in the fridge for about 3 to 4 days. Before serving again, give it a good stir, taste, and season again as needed.
Nutrition
Serving: 1serving | Calories: 611kcal | Carbohydrates: 72g | Protein: 41g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1205mg | Potassium: 1037mg | Fiber: 11g | Sugar: 11g | Vitamin A: 776IU | Vitamin C: 24mg | Calcium: 175mg | Iron: 2mg