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Greek Chicken Pasta Salad Recipe
Emily

Greek Chicken Pasta Salad Recipe

A vibrant Mediterranean salad blending tender grilled chicken, al dente pasta, and tangy herbs in a single bowl. Lemon-oregano dressing and feta cheese create a balanced, refreshing dish perfect for lunches or gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 chicken (approximately 3 lbs), skinless and boneless thighs
  • 8 oz pasta (shells or rotini)
  • 1 lemon
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup kalamata olives
  • 1/2 tbsp oregano
  • 1/2 tsp salt
  • Pepper
  • 1/2 cup crumbled feta cheese
  • 1 cup halved grape tomatoes
  • 1/2 cup diced cucumber
  • 1/4 cup chopped red onion
  • 2 tbsp chopped fresh parsley

Method
 

  1. Bring chicken to room temperature
  2. Juduce lemon for 1/4 cup juice and zest 2 tsp zest
  3. Mince 2 garlic cloves
  4. Mix with lemon juice, 1/4 cup olive oil, 1/2 tbsp oregano, salt, and pepper to make marinade
  5. Reserve half of marinade for optional variations
  6. Marinate chicken for 30 minutes in zip-top bag
  7. Boil pasta 1 minute less than package instructions (5-7 minutes for al dente)
  8. Cook chicken in skillet over medium heat 5 minutes per side until golden
  9. Dice 1 reserved garlic clove and add to bowl with cooked pasta
  10. Toss pasta with reserved marinade
  11. Add cooked chicken, tomatoes, cucumber, red onion, parsley, and feta cheese
  12. Mix in kalamata olives
  13. Season with pepper to finish

Notes

Substitute kalamata olives with green olives if unavailable
Marinate chicken up to 2 hours in refrigerator
Use 1/2 cup feta cheese if available; omit if dietary restrictions apply
Adjust lemon juice to taste
Store leftovers in air-tight container for up to 2 days