Mediterranean Chicken Pasta Salad

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Fill a stockpot halfway with water, salt it generously, and bring to a boil over high heat.
2. Heat a frying pan over medium heat.
3. Pat the chicken breast dry, then pound it between two sheets of cling film to an even 1/2 inch (1.25 cm) thickness. Rub with the olive oil and season both sides with salt and pepper.
4. Cook the chicken in the hot pan for 6 to 7 minutes per side, until it reaches at least 165°F (74°C) at the thickest part. Transfer to a cutting board.
5. Add the pasta to the boiling water and cook until al dente, following the package instructions. Drain, rinse under cold water, shake off excess water, and move to a large bowl.
6. Once the chicken is cool enough to handle, cut it into bite-sized cubes and add to the pasta along with the cucumber, red onion, cherry tomatoes, olives, basil and feta. Season with salt and pepper and gently mix.
7. In a separate bowl, whisk together the 3 tbsp olive oil, lemon juice, Dijon mustard, grated garlic, oregano, crushed red pepper, and salt and pepper to taste.
8. Pour the dressing over the salad and mix until well combined. Serve at room temperature or chilled; it keeps up to 3 to 4 days in the fridge.

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