This flavor packed Greek Chicken Pasta Salad is loaded with plenty of grilled chicken, fresh veggies, and a homemade dressing that's guaranteed to make your mouth water!
2 - 3boneless skinless chicken breasts(3 if smaller)
Avocado oil, salt and pepper to taste
16ounces(454g)dry farfalle pastacooked according to package directions
1pint(473g)cherry tomatoeshalved
1cup(133g)diced or thinly sliced cucumber
½of a red oniondiced
¼cup(31g)thinly sliced pepperoncini
⅓cup(45g)kalamata oliveshalved
¾cup(113g)crumbled feta cheese
For the dressing:
½cup(118ml)olive oil
¼cup(59ml)red wine vinegar
Juice from 1 lemon
1teaspoondijon mustard
1teaspoondried oregano
½teaspoonkosher salt
½teaspoonground black pepper
Instructions
Brush chicken with avocado oil and sprinkle with salt and pepper on both sides.
Preheat outdoor grill to medium (or use a grill pan) and grill for about 10 minutes on each side, until it reaches an internal temperature of 165 °F (74 °C). Remove from grill and set aside to cool before chopping into large pieces.
Cook pasta according to package directions in salted water. Drain and let cool.
Whisk together all ingredients for dressing until emulsified. If using store-bought, move onto next step.
Add all ingredients to a large mixing bowl and toss well with dressing until evenly coated. Optional: chill in the refrigerator for 1 hour before serving.
Notes
Use leftover grilled or rotisserie chicken if you have any on hand.Let the pasta cool before tossing with other ingredients. To do this quickly, rinse in cold water after draining.