Greek Chicken Pasta Salad

Serves 5-6

Ingredients

Salad

  • 4 boneless skinless chicken thighs (about 1 pound)

  • Greek Seasoning

  • 8 ounces small pasta (ditalini is a favourite)

  • Pint of cherry tomatoes, quartered

  • 3-4 mini cucumbers, diced

  • 3/4 cup marinated artichoke hearts, roughly chopped

  • Half of a red onion, chopped

  • 5 ounces crumbled feta cheese

  • 1/4 cup Fresh Dill, chopped

  • Salt & Pepper to taste

Zesty Feta Dressing

  • 1/2 cup extra-virgin olive oil

  • 3 Tbsp. crumbled feta cheese

  • 2 Tbsp. red wine vinegar

  • 1 garlic clove

  • 2 tsp. honey (hot honey is great)

  • 1 tsp. dried oregano

  • 1/2 tsp. cracked black pepper

  • 1/4 tsp. kosher salt

Instructions

Chicken

  • Preheat oven to 350°F

  • Make Greek Seasoning and rub it on the chicken. Let it sit for at least 30 minutes. If you’re doing this ahead of time, keep the chicken in the fridge.

  • Cook the chicken for 20 minutes (internal temps should be around 160-165°F).

  • Let it rest on a plate before cutting into bite-sized pieces.

Salad & Vinaigrette

  • Bring a pot of salted water to a boil and cook the pasta to al dente. Drain and set aside.

  • While pasta is cooking, prepare Zesty Feta Dressing by combining all dressing ingredients in a blender (any size blender or immersion blender will work) and blend until homogeneous. Adjust seasoning to taste.

  • In a large bowl, add about half of the dressing. Add the warm, cooked pasta and toss to coat. Let cool.

  • Add all the remaining ingredients to the bowl. Pour the remaining dressing and toss everything to coat evenly.

  • Taste and adjust seasoning.