Ingredients
2 boneless skinless chicken breasts
8 oz dry penne pasta
1 cup cherry tomatoes, halved
1 cup diced cucumber
1/2 cup sliced red onion
1/4 cup Kalamata olives
1 cup crumbled feta cheese
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh parsley
Instructions
Cook chicken breasts in a skillet over medium heat until golden and cooked through (5-7 minutes per side). Let cool, then dice.
Boil pasta al dente (8-10 minutes), drain, and rinse with cold water.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, parsley, and chicken.
Whisk dressing: olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Pour dressing over salad and toss to coat. Fold in feta cheese before serving.
Notes
Store in airtight containers for up to 3 days.
Swap feta with vegan cheese alternative.
Add arugula or spinach for extra greens.
Use gluten-free pasta for dietary adjustments.
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Stovetop & Boiling
- Cuisine: Mediterranean
- Diet: Non-Meat
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg