Greek Chicken Pasta Salad
Loaded with veggies, juicy chicken thighs, feta cheese, and a Greek yogurt dressing, this easy Greek Chicken Pasta Salad is a crowd-pleaser!
Servings: 8 people
Ingredients
- 1 lb boneless skinless chicken thighs
- ½ teaspoon Kosher salt
- ¼ teaspoon Freshly cracked black pepper
- ¼ teaspoon dried oregano
- 1 tablespoon avocado oil
- 1 lb short pasta such as penne or farfalle
- ½ cup diced red onion
- 1 ½ cup halved cherry tomatoes
- 1 ½ cup diced cucumber
- ½ cup pitted and halved kalamata olives
- 6 oz feta cheese crumbled
Dressing:
- ½ cup Greek yogurt
- 2 tablespoon Olive oil
- Juice and zest of 1 lemon
- 1 Garlic clove grated
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
For the chicken
- Heat a large skillet on medium high heat. Pat the chicken dry and season all over with salt, pepper, and dried oregano. Add the avocado oil to the skillet then the chicken. Cook for about 15 minutes, or until the juices run clear and an internal temperature of 165 degrees is reached, flipping halfway.
- Take the chicken off the heat and allow it to rest for at least 5 minutes before dicing it into bite sized pieces.
For the dressing
- In a small bowl combine all the dressing ingredients and set aside.
For the pasta
- Bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Drain. Immediately toss the hot pasta with half the dressing. Cool.
To assemble
- When the pasta has cooled, toss it with the rest of the dressing, diced chicken, and all other ingredient. Taste adjusting seasoning as needed.
Notes
Prep ahead tips
The salad will last up to 3-4 days in an airtight container in the refrigerator. If serving it for a party, I find it tends to be most delicious within 24 hours.
Before serving, taste again as you may need to add another pinch of salt or spoonful of Greek yogurt.
