3 Grilled Boneless Skinless Chicken Breasts, seasoned with salt and pepper and cut into bite size pieces
1 pint of cherry tomatoes, cut in half
1 medium cucumber, quartered lengthwise, seeded and cut into 1/4 slice
1/2 cup pitted Kalamata olives halved
1/2 a medium red onion cut into small dice
1 cup coarsely crumbled feta
(you can also add chopped artichoke hearts and pepperoncinis)
For the pasta
1 pound of Penne
1/3 cup extra virgin olive oil
1/4 cup lemon juice (used my Nellie and Joes)
2 tsp dried Oregano
1 tsp kosher or sea salt
1/2 tsp fresh black pepper
1/4 tsp garlic powder
1/2 tsp sugar
zest of one lemon
Cook pasta according to package directions.
Meanwhile, whisk together the dressing ingredients and set aside.
When pasta is done, drain well and rinse with cold water. Drain well again.
Add all the ingredients in a large bowl and mix well. Serve immediately or let it chill in the fridge.
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