The #1 Secret to an Unforgettable Mediterranean Chicken Pasta Salad
Unlock the secret to the most flavorful Mediterranean Chicken Pasta Salad you've ever had! This recipe uses a brilliant trick: a single, vibrant lemon-herb mixture that acts as both a marinade for juicy chicken and a dressing for the salad, ensuring every bite is packed with cohesive, mouth-watering flavor.
Equipment
- Large Skillet
- Large Mixing Bowl
- Pot for pasta
Ingredients
For the Double-Duty Marinade & Dressing
- 1 lemon zested and juiced
- 3 cloves garlic divided
- 1/4 cup olive oil
- 1/2 Tbsp dried oregano
- 1/2 tsp salt
- Freshly cracked pepper to taste
For the Salad
- 2 boneless, skinless chicken thighs
- 8 oz. pasta rotini, fusilli, or penne
- 1/2 cucumber diced (about 1.5 cups)
- 1 bell pepper any color, diced
- 1/4 cup pitted Kalamata olives sliced
- 4 oz. grape tomatoes halved
- 1/4 bunch parsley roughly chopped
- 2 oz. feta cheese crumbled
Instructions
- Zest the lemon into a small bowl and set aside. Squeeze the lemon juice (at least 1/4 cup) into a separate, larger bowl.
- Prepare the dressing: To the lemon juice, add olive oil, oregano, salt, and pepper. Mince two cloves of garlic and add them in, along with a pinch of lemon zest. Whisk until well combined.
- Marinate the chicken: Place chicken thighs in a zip-top bag. Add half of the dressing. Mince the remaining garlic clove and add it to the bag. Seal and massage to coat. Refrigerate for at least 30 minutes.
- While chicken marinates, cook pasta according to package directions. Drain, rinse with cold water, and set aside to cool.
- Dice the cucumber and bell pepper, halve the tomatoes, slice the olives, and chop the parsley.
- Heat a skillet over medium heat. Cook the marinated chicken thighs for 5-7 minutes per side, until browned and cooked through. Let rest for 5 minutes before chopping into bite-sized pieces.
- Assemble the salad: In a large bowl, combine the cooled pasta, cucumber, bell pepper, tomatoes, olives, parsley, and chopped chicken.
- Crumble the feta over the top, add another pinch of lemon zest, and pour the remaining dressing over the salad. Toss to coat and serve immediately or chilled.
Notes
*You can also use chicken breasts. Make sure you pound your chicken breast to an even thickness, about 3/4-inch thick, before marinating. This helps it cook quickly without drying out.
**Two Roma tomatoes (diced) or one medium tomato can be used in place of the grape tomatoes.