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Greek Chicken Pasta Salad
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Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Zest the lemon, then squeeze out at least ¼ cup juice. Whisk the juice with olive oil, oregano, salt, pepper, and two minced garlic cloves.
- 2
Pour half the dressing over the chicken and chill for 30 minutes. Keep the other half covered in the refrigerator for the salad.
- 3
Cook the pasta until tender, drain it, and let it cool. Heat a skillet over medium and cook the chicken about 5 minutes per side, until browned and 165°F inside. Rest 5 minutes, then chop.
- 4
Dice the cucumber and bell pepper. Halve the tomatoes, slice the olives, and roughly chop the parsley while the chicken rests.
- 5
Toss the cooled pasta, vegetables, chicken, feta, lemon zest, and remaining dressing in a large bowl. Serve right away or chill until cold.