Lemon Herb Greek Chicken Pasta Salad

Transport yourself to the sun-drenched shores of Greece with this vibrant and flavorful Lemon Herb Greek Chicken Pasta Salad. This isn’t just any pasta salad; it’s a complete meal bursting with juicy chicken, fresh vegetables, tangy feta, and a bright lemon-herb dressing. Perfect for a quick weeknight dinner, a potluck contribution, or a satisfying lunch, this recipe is sure to become a new favorite.

Why You’ll Love This Greek Chicken Pasta Salad

Imagine tender chicken mingling with perfectly cooked pasta, crisp cucumbers, juicy tomatoes, and salty olives, all coated in a zesty lemon dressing. That’s exactly what this salad delivers. It’s light yet filling, packed with protein and healthy fats, and endlessly customizable to your liking. Plus, it’s incredibly easy to make, requiring minimal cooking and prep time. What’s not to love?

Ingredients for the Perfect Greek Chicken Pasta Salad

The key to a truly outstanding Greek Chicken Pasta Salad lies in the quality of its ingredients. Opt for fresh, seasonal produce and don’t skimp on the feta – it’s what gives this salad its signature tangy flavor.

• Chicken: 1.5 lbs boneless, skinless chicken breasts
• Pasta: 1 lb Orzo pasta (or your favorite small pasta shape)
• Cucumber: 1 large cucumber, peeled, seeded, and diced
• Tomatoes: 1 pint cherry tomatoes, halved
• Red Onion: 1/2 medium red onion, thinly sliced
• Kalamata Olives: 1/2 cup Kalamata olives, pitted and halved
• Feta Cheese: 4 oz feta cheese, crumbled
• Fresh Parsley: 1/4 cup fresh parsley, chopped
• Fresh Dill: 1/4 cup fresh dill, chopped
• Lemon: 1 large lemon, zested and juiced
• Olive Oil: 1/4 cup extra virgin olive oil
• Garlic: 2 cloves garlic, minced
• Dried Oregano: 1 teaspoon dried oregano
• Salt: To taste
• Black Pepper: To taste

Step-by-Step Instructions for a Delicious Salad

Follow these detailed instructions to create a Greek Chicken Pasta Salad that will impress your family and friends.

1. Cook the Chicken: There are several ways to cook the chicken. You can grill it, bake it, or poach it. For grilling, preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). For baking, preheat your oven to 375°F (190°C). Season the chicken and bake for 20-25 minutes. For poaching, place the chicken in a saucepan and cover with water. Bring to a simmer and cook for 15-20 minutes, or until cooked through. Once cooked, let the chicken cool slightly before shredding or dicing.
2. Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package directions, usually around 8-10 minutes, or until al dente. Do not overcook the pasta; it should have a slight bite to it. Drain the pasta and rinse with cold water to stop the cooking process. This will also prevent the pasta from sticking together.
3. Prepare the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper. Taste and adjust seasonings as needed. The dressing should be bright and tangy, so don’t be afraid to add more lemon juice if necessary.
4. Assemble the Salad: In a large bowl, combine the cooked pasta, shredded or diced chicken, cucumber, tomatoes, red onion, Kalamata olives, feta cheese, parsley, and dill. Pour the dressing over the salad and toss gently to coat.
5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the best flavor. Before serving, give the salad another gentle toss. Serve chilled and enjoy!

Cooking Tips and Prep Shortcuts

Want to make this recipe even easier? Here are some helpful tips and shortcuts.

• Pre-Cook the Chicken: Save time by cooking the chicken ahead of time. You can even use leftover grilled or roasted chicken.
• Chop Veggies in Advance: Chop the vegetables ahead of time and store them in airtight containers in the refrigerator.
• Make the Dressing Ahead: The dressing can be made up to 3 days in advance and stored in the refrigerator.
• Use Store-Bought Rotisserie Chicken: For a super quick meal, use a store-bought rotisserie chicken. Simply shred the chicken and add it to the salad.
• Add a Kick: For a little heat, add a pinch of red pepper flakes to the dressing.

Flavor Pairings and Serving Suggestions

This Greek Chicken Pasta Salad pairs well with a variety of side dishes and drinks.