Ingredients
Scale
- 8 oz (about 225 g) of pasta of your choice — see this pasta collection
- 2 cups cooked chicken, shredded or diced — recommended: grilled or roasted for best flavor
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- Fresh parsley or basil, chopped — optional for garnish
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- If not pre-cooked, grill or bake chicken breasts until fully cooked. Once cooled, shred or dice the chicken. For quick options, check out this easy chicken dinner.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until well combined. Adjust seasoning to taste.
- Combine the cooked pasta, chicken, cherry tomatoes, cucumber, olives, red onion, and feta cheese in a large mixing bowl. Pour the dressing over the ingredients and toss gently to coat everything evenly.
- Garnish with fresh herbs like parsley or basil. Serve immediately or refrigerate for up to 2 hours to let flavors meld. For more healthy meal ideas, explore our lunch recipes section.
Notes
- Use high-quality olive oil for the dressing to enhance flavor.
- Chill the salad for at least 30 minutes to let flavors meld, especially if served later in the day.
- Experiment with different herbs like dill or mint for varying taste profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg