Greek Chicken Pasta Salad

This Greek chicken pasta salad combines seasoned chicken, pasta, Kalamata olives, cucumber, tomato and feta with a simple balsamic dressing. It's designed as an easy cold meal prep but also works for summer dinners, picnics or lunches without a microwave.

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Prep Time 15

Cook Time 15

Total Time 30

Course lunch, Main Course, Salad

Cuisine Greek, Mediterranean

Servings servings

Calories 719 kcal

Equipment

Pasta pot

Ingredients

250 g (9 oz) pasta, see note 1
1 cup kalamata olives, pitted
2 tomatoes, see note 2
1 cucumber, see note 3
½ red onion, small
½ cup feta
600 g (1 ⅓ lb) chicken, approx.2 large

Seasoning (or 1 ½ tablespoon storebought)

2 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon garlic granules/powder
1 teaspoon onion granules/powder
½ teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper

Dressing

3 tablespoon olive oil
3 tablespoon balsamic
3 teaspoon mayo
2 tablespoon fresh parsley

Instructions

Preparing

If making own seasoning - combine the 2 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon garlic granules/powder, 1 teaspoon onion granules/powder, ½ teaspoon dried parsley, ½ teaspoon dried thyme, ½ teaspoon salt, ½ teaspoon black pepper
Dice 600 g (1 ⅓ lb) chicken in even pieces then coat in the Greek seasoning and set aside while you heat the stove.

Cooking

Bring a large saucepan of salted water to the boil. Add the 250 g (9 oz) pasta and cook until al dente according to the packet directions.
Drain the pasta thoroughly and rinse under cold water to stop the cooking process. Allow any excess water to drain before assembling the salad so the dressing doesn't become diluted.
While the pasta is cooking, heat a large frying pan or grill pan over medium-high heat. Add the seasoned chicken and cook, turning as needed, until golden on the outside and completely cooked through.
Note - Cooking time will depend on the size and thickness of the chicken. Check the thickest piece and cook until it reaches at least 74°C / 165°F internally.
Remove the chicken from the heat and rest for approximately 5 minutes before slicing or chopping. Allow it to cool before assembling so it doesn't warm the cucumber, tomatoes and feta.

Assembling

Finely dice 2 tbsp fresh parsley then whisk together with 3 tbsp olive oil, 3 tbsp balsamic, 3 tsp mayo
Note - If meal prepping, reserve a small amount of dressing to add before serving as the pasta will absorb some while stored.
Chop the 2 tomatoes, 1 cucumber, ½ red onion into bite-sized pieces. Drain the 1 cup kalamata olives.
Add the cooled pasta, chicken, kalamata olives, tomatoes, cucumber, red onion and ½ cup feta to a large bowl. Pour over most of the dressing and gently toss until evenly coated.
Where possible, let sit in the fridge for 30 minutes before serving so the flavours can meld together.

Notes

Note 1 - pasta

Use a sturdy short pasta such as fusilli, penne or bow ties so it holds its shape better once chilled and dressed.

Note 2 - tomatoes

Use firm tomatoes and remove some of the seeds if they are especially juicy to reduce excess moisture in the salad.

Note 3 - cucumber

If using a very watery cucumber, remove the seed centre before chopping to help prevent liquid collecting in the container.

Storage
Store in an airtight container in the fridge for up to 2-3 days, with a little dressing reserved separately to refresh before serving.

Nutrition

Calories: 719kcalCarbohydrates: 62gProtein: 32gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 95mgSodium: 886mgPotassium: 689mgFiber: 6gSugar: 8gVitamin A: 1362IUVitamin C: 16mgCalcium: 181mgIron: 3mg

Keyword chicken meal prep, chicken recipe, meal prep, quick

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