Ingredients:

  • 1 lb boneless skinless chicken breasts, cubed
  • 12 oz rotini or fusilli pasta
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add the cubed chicken breasts, seasoning with salt and pepper. Sauté for 6–8 minutes until golden-brown and cooked through. Remove from heat and let rest for 5 minutes.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain in a colander and rinse briefly with cool water. Transfer pasta to a large mixing bowl.
  3. Whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until emulsified.
  4. Pour half of the dressing over the warm pasta. Fold in the seared chicken, cucumbers, tomatoes, onions, and olives.
  5. Gently stir in the feta cheese and parsley, then drizzle the remaining dressing over the top until the salad is evenly coated.