GREEK CHICKEN PASTA SALAD
This pasta salad is incredibly delicious and makes a great fresh Summer lunch, dinner and also perfect to take to the beach! 🏖
RECIPE - Serves 6
Ingredients 🛒
600g/1.3lbs Chicken Breast
500g/1.1lb Orzo Pasta
1 Small Red Onion, finely diced
1 Orange Bell Pepper, diced
Kalamata Olives, sliced
Cucumber, sliced and quartered
400g/14oz Cherry tomatoes, halved
150g/5.3oz Feta cheese, crumbled
2-3 Tbsp Fresh chopped Parsley
Dressing:
1/4 Cup Red Wine Vinegar
3/4 Cup Olive oil
2 Tsp Dried Oregano
3 Cloves Garlic, crushed
3 Tbsp Lemon Juice
3 Tsp Dijon Mustard
2 Tbsp Honey
Salt & Pepper
Combine ingredients in a pint size jar and shake vigorously. Refrigerate until ready to use.
Method:
Chicken -
Poach the chicken breast in a pan covered with water. Cover and simmer for 45 minutes. Turn off heat and leave partially uncovered to cool until you can touch it by hand. Cut into bite sized pieces. (Cooking the chicken this way makes it moist and tender.)
Pasta Salad -
Cook pasta al dente. Drain and rinse under cold water.
For an easy mix, transfer half the pasta to a serving dish. Top with half of the veggies in this order; onions, cucumber, bell peppers, tomatoes, feta cheese, chicken and olives and drizzle half of the dressing on top. Add remaining pasta, veggies, feta, dressing and chopped parsley.
Mix together, cover with clingfilm and chill in the fridge for a few hours before serving. The longer it rests the better as the dressing absorbs into the pasta and makes it tastier!
Enjoy! 😊