Chicken Feta Salad (Printable Version)
# What You'll Need:
→ Main Components
01 -
80 g kalamata olives with pits removed
02 -
120 g feta, broken up
03 -
40 g finely chopped red onion
04 -
1 medium cucumber, chopped into little cubes
05 -
150 g halved cherry tomatoes
06 -
225 g dry penne or rotini
07 -
300 g diced cooked chicken breast
→ Dressing
08 -
Salt and cracked black pepper to your liking
09 -
1 teaspoon dried Italian seasonings
10 -
2 tablespoons squeezed fresh lemon juice
11 -
3 tablespoons good quality olive oil
# Steps to Follow:
01 -
Let it chill in the fridge for a good 15 minutes so everything gets happy together. Dish it up cold.
02 -
Pour the rest of the olive oil and all that fresh lemon juice over the top. Gently mix until it's all nicely coated. Taste it and sprinkle more salt or pepper if you want.
03 -
Toss your cooked pasta, chopped chicken, cut up tomatoes, cucumber, red onion, broken feta, and olives into a big bowl. Give it a healthy shake of Italian seasoning.
04 -
Chop the onion nice and fine, halve your sweet tomatoes, and dice up that cucumber. Feta should be in crumbles unless it already comes that way.
05 -
Fill a big pot with salty water and get it boiling. Drop in your dry pasta, cook till it's just firm to the bite (probably 9-11 minutes), then drain. Let it cool off a bit, but don't run water over it.
06 -
Pour a spoon of olive oil in a skillet and get it up to medium heat. Rub your chicken breast with a pinch of Italian seasoning, plus a little salt and pepper. Sauté it till the outside is golden and the inside's cooked through—about 6 to 8 minutes. Let it rest, then cut into cubes.
# Additional Tips:
01 -
For richer flavor, marinate the chicken ahead of time with lemon juice, olive oil, and a bunch of herbs.
02 -
Try using whatever veggies are in season, or switch the pasta for gluten-free or whole wheat if that's your thing.