Greek Chicken Pasta Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless, skinless chicken breasts
02 -
1/2 tablespoon olive oil
03 -
16 oz farfalle pasta cooked according to package directions
04 -
1 pint cherry tomatoes halved
05 -
1 cup cucumber diced or thinly sliced
06 -
1/4 cup red onion diced
07 -
¼ cup pepperoncini thinly sliced
08 -
⅓ cup kalamata olives halved
09 -
¾ cup crumbled feta cheese
→ Dressing
10 -
1/2 cup olive oil
11 -
1/4 cup red wine vinegar
12 -
1 tablespoon lemon juice (Juice from 1 lemon)
13 -
1 teaspoon dijon mustard
14 -
1 teaspoon dried oregano
15 -
1/4 teaspoon salt
16 -
1/4 teaspoon black pepper
# Instructions:
01 -
Brush chicken with olive oil and sprinkle with salt and pepper on both sides. Preheat grill to medium heat (or use a grill pan) and grill for about 10 minutes on each side, until it reaches an internal temperature of 165F. Remove from grill and set aside to cool before chopping into large pieces.
02 -
Cook pasta according to package directions in salted water. Drain and let cool.
03 -
Whisk together all ingredients for dressing until emulsified.
04 -
Chop all veggies.
05 -
Add all ingredients to a large mixing bowl and toss well with dressing until evenly coated. Optional: chill in the refrigerator for 1 hour before serving.