Ingredients
4 boneless, skinless chicken breasts
8 oz fusilli pasta
1/2 cup Kalamata olives
1 cup halved cherry tomatoes
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1 bunch fresh basil, chopped
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 clove garlic, minced
Salt and pepper to taste
Instructions
Preheat grill or grill pan to medium-high heat.
Season chicken breasts with salt, pepper, and garlic; grill 5-6 minutes per side until charred and cooked through.
Cook fusilli according to package instructions until al dente; drain.
Combine cooked pasta, grilled chicken (sliced), olives, cherry tomatoes, red onion, and basil in a large bowl.
In a small碗, whisk olive oil, lemon juice, salt, and pepper to create vinaigrette.
Pour dressing over salad and toss gently. Top with feta cheese.
Notes
For optimal char, avoid moving chicken too often while grilling.
Add torn basil leaves just before serving for freshness.
Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Grilling/Boiling
- Cuisine: Mediterranean
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg