Greek Chicken Pasta Salad with Feta and Herbs, from Liz at The Lemon Bowl
I’m thrilled to be guest posting for Susan today. We had the opportunity to meet face-to-face last year during the Ohio Dairy Adventure. Let me tell you –it doesn’t get more intimate that milking cows at 5AM with your fellow bloggers! We had a blast and it was great to finally meet the spunky lady behind Doughmesstic. 😉
Greek Chicken Pasta Salad is a perfect, one pot lunch or dinner that can be served warm, room temperature or chilled. Not only does the dish take less than 20 minutes to put together, but it tastes even better the next day when all of the flavors meld.
As a work at home mother of a busy toddler, I always try to make a big batch on Sunday so that we have a hearty and healthy lunch waiting for us when we need it.
Hate tomatoes? Leave them out. Prefer goat cheese? Swap it for feta. As always, this recipe is more of a method than a strict guideline so get creative and make it your own!
Your fork is waiting.
Greek Chicken Pasta Salad with Feta and Herbs
– from The Lemon Bowl
Serves 4
Pasta Salad
- 12 oz boneless, skinless chicken breasts – cubed
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon chili flakes – optional
- 8 oz whole wheat rotini – cooked
- 1 red pepper – diced
- 1 carrot – shredded
- 2/3 cup cherry tomatoes – halved
- 1/3 cup scallions – minced
- ¼ cup chopped parsley
- ½ cup crumbled feta
Lemon Parsley Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove – grated
- ¼ cup minced parsley
- salt and pepper to taste
Directions:
1. Heat a large sauté pan over medium-high and drizzle with olive oil. Add chicken breast cubes and season with oregano, salt and chili flakes. Cook chicken for three minutes untouched (so that it can form a nice crust) then stir with a wooden spoon until chicken is fully cooked – about 5 minutes or so. Remove chicken from pan and set aside.
2. While chicken is cooking, whisk together the vinaigrette in the bottom of a large mixing bowl.
3. Add pasta, veggies (red pepper through parsley) and feta into the bowl and toss well to evenly coat in the vinaigrette. Stir in chicken and toss again.
4. Check for seasoning and adjust accordingly. Serve with additional crumbled feta and minced parsley on top.
Thanks so much, Liz!! This salad sounds delicious, and I know my readers are appreciating there FINALLY being something healthier here on Doughmesstic!
For those of you who don’t know Liz, you should. She’s quite a whirlwind, full of energy, and willing to do just about anything – even risk getting, um, pooped upon by a cow first thing in the morning while on a dairy tour. (Not pleasant, but I guess maybe you get used to it?) She’s also got a very popular blog, full of delicious (and healthy) recipes, in case you are tired of all my sugar and snark. Go check it out – you won’t be disappointed!
