Greek Chicken Pasta Salad
Ingredients
- 12 oz rotini pasta, cooked al dente
- 18 oz cooked chicken breast, chopped (about 3 cups)
- 2 cups grape tomatoes, halved
- 1 large English cucumber, chopped
- 1 cup kalamata olives, pitted
- 1/2 large red onion, chopped
- 8 oz feta cheese, crumbled
- 3 large garlic cloves, minced
- 2 sprigs fresh oregano, leaves removed
- 1/4 cup fresh mint leaves, roughly chopped
- 3 Tbsp extra virgin olive oil
- 3 Tbsp olive brine (from kalamata olives)
- 2 lemons, zested and juiced
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
Preparation
Add all ingredients except feta to a very large bowl and gently toss to combine.
Cover and refrigerate for 1 hour before serving. Ideally, toss it every 15 minutes to distribute the juices at the bottom.
Add feta and gently toss when ready to serve. For presentation, top with extra crumbled feta, more herbs, and extra lemon zest.
Notes
This amount is equivalent to 1.5 lb raw or 2 large chicken breasts.
You can use store-bought cooked chicken or prepare it yourself in the oven or air fryer.
For best results, marinate the chicken in Greek dressing for 2 hours, then grill at 425°F for 12 minutes or until the internal temperature reaches 165°F, flipping halfway through.
This method makes the chicken juicy and flavorful.
