This Greek chicken pasta salad combines some of my favorite ingredients for a zesty and refreshing take on a traditional pasta salad. Creamy greek yogurt and feta cheese balance the acidity of fresh lemon juice, and sweet pickled onions. The generous amount of sliced juicy chicken breast makes this a filling meal that meat lovers (like myself) will enjoy. Who said salads had to be meatless??
This recipe yields a pretty large batch that’s about 12-16 servings. (So make sure you have a large bowl to mix it in!) It’s the perfect dish to bring to a potluck and can easily be made ahead of time. The best part is if you have leftovers, they are even better the next day and make a perfect lunch! (If you aren’t making this for a large group, I recommend cutting the recipe in half.)
Ingredients For Fresh Greek Chicken Pasta Salad:
1 lb pasta of choice
2 large boneless & skinless chicken breasts
2-4 tablespoons olive oil
1-2 teaspoons garlic powder
1 1/2 cups plain greek yogurt
1/3 cup lemon juice (or more to taste)
1 4 oz. container crumbled feta cheese
3 medium tomatoes, seeded, cored, and diced
1 large cucumber, diced
1 cup marinated artichoke hearts, roughly chopped
1 cup stuffed green olives, sliced
1/2 cup pickled red onions (click here for tutorial on how to make your own pickled onions in just a few minutes!)
salt and pepper to taste
Directions For Fresh Greek Chicken Pasta Salad:
Cook 1 lb of pasta to al dente, transfer to large bowl, toss in 1-2 tablespoons of olive oil and set aside to cool.
Trim chicken breasts and cut into smaller chunks so that they are even in thickness.
Season chicken breast with salt, pepper, and garlic powder.
Preheat skillet to medium-high heat and add a few tablespoons of olive oil.
Sautée chicken breasts until browned on each side and internal temperature reaches 165°.
Remove from skillet, cover with foil, and set aside to rest for at least 10 minutes.
In a large bowl, combine pasta, greek yogurt, lemon juice, feta cheese, tomatoes, cucumber, artichoke hearts, green olives, and pickled onions.
After mixing together, taste and add salt and pepper if needed.
Slice the chicken breast and mix in with the pasta and vegetables.
Allow to chill in the refrigerator for about an hour or until it’s completely cooled off.
Serve this zesty fresh Greek chicken pasta salad as a side or a main course for lunch! Cover and refrigerate any leftovers and eat in the next 3-5 days. Enjoy!