Mediterranean Chicken Pasta Salad 

Mediterranean Chicken Pasta Salad is a vibrant and refreshing dish that combines tender chicken breast, al dente pasta, and a medley of fresh vegetables, all tossed in a zesty lemon-oregano dressing. This hearty yet light salad is perfect for meal prep, picnics, or as a satisfying main course. It's packed with protein and fiber, making it both nutritious and delicious.

Ingredients:

For the Salad:

• 2 cups cooked and diced boneless, skinless chicken breast
  
  

• 8 oz penne or rotini pasta
  
  

• 1 cup cherry tomatoes, halved
  
  

• 1 medium cucumber, diced
  
  

• 1/4 cup red onion, finely chopped
  
  

• 1 cup crumbled feta cheese
  
  

• 1/2 cup pitted Kalamata olives, sliced
  
  

For the Dressing:

• 3 tablespoons extra virgin olive oil
  
  

• 2 tablespoons lemon juice
  
  

• 1 tablespoon red wine vinegar
  
  

• 1 tablespoon dried oregano
  
  

• 1 teaspoon garlic powder
  
  

• 1/2 teaspoon salt
  
  

• 1/4 teaspoon black pepper
  
  

Directions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
   
   

2. Prepare the Chicken: Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Cook the chicken for about 6 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from heat and let rest for a few minutes before dicing into bite-sized pieces.
   
   

3. Prepare the Vegetables: While the chicken and pasta are cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion.
   
   

4. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and black pepper until well combined.
   
   

5. Assemble the Salad: In a large bowl, combine the cooled pasta, diced chicken, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives. Pour the dressing over the salad and toss gently to combine.
   
   

6. Serve: Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld. This salad can be stored in the refrigerator for up to 3 days.
   
   

Nutritional Information (per serving, approx.):
• Calories: 605 kcal
• Carbohydrates: 35 g
• Protein: 45 g
• Fat: 32 g
• Fiber: 8.5 g