©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Greek Chicken Pasta Salad

I almost hate to say this, but I am tired (for now) of Mexican food.  I felt like I needed to lighten up dinner tonight so I came up with this.

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. 

Sharing this recipe here:


Angie said...

Greek weakness!!
This salad looks amazing!

Lynn - A Foodie and Her Family and Crafty Lynn said...

Thanks Angie! It was so good and luckily we have enough left over for tonight.

Miz Helen said...

Hi Lynn,
Your Salad looks like a great Greek dish. I just love the Greek combination with the chicken and pasta. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

Rebekah said...

Looks so lite and tasty! Can't wait to make it.

Martha (MM) said...

Oh yum! This is a perfect main dish summer salad! Can't wait to try it! Thanks so much for linking it up for the Recipe of the Month Salad Index :-)

BumbleVee said...

salad and pasta could we go wrong?

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