Add a satisfying crunch to your salad with this Greek Chicken & Crispy Potato “Croutons” Pasta Salad—juicy garlic-herb grilled chicken, rigatoni pasta, fresh veggies, and crispy garlic-rosemary potato croutons. All topped with a creamy tzatziki ranch dressing, this Mediterranean-inspired salad is a perfect balance of flavors and textures! 🍗🥔🍝✨
Greek Chicken & Crispy Potato “Croutons” Pasta Salad 🥔🍗🍝✨
Ingredients:
• For the Grilled Chicken:
• 2 boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• For the Crispy Potato Croutons:
• 2 medium-sized potatoes, peeled and cut into small cubes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• Salt and pepper, to taste
• For the Pasta Salad:
• 8 oz rigatoni pasta (or your preferred pasta)
• 1/2 cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1 cup cherry tomatoes, halved
• Fresh parsley or basil, chopped (optional, for garnish)
• For the Tzatziki Ranch Dressing:
• 1/4 cup Greek yogurt
• 2 tbsp mayonnaise (or plant-based mayo)
• 2 tbsp tzatziki sauce (store-bought or homemade)
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper, to taste
Instructions:
1. Marinate and Grill the Chicken:
• In a small bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
• Coat the chicken breasts with the marinade and let them sit for at least 15-20 minutes.
• Preheat your grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 74°C). Let the chicken rest before slicing it into thin strips.
2. Make the Crispy Potato Croutons:
• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Toss the potato cubes with olive oil, garlic powder, dried rosemary, salt, and pepper until evenly coated.
• Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and golden. Remove from the oven and set aside.
3. Cook the Pasta:
• Cook the rigatoni pasta according to package instructions. Drain and rinse with cold water to cool the pasta down.
4. Make the Tzatziki Ranch Dressing:
• In a small bowl, whisk together Greek yogurt, mayonnaise, tzatziki sauce, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
5. Assemble the Salad:
• In a large bowl, combine the cooked rigatoni pasta, grilled chicken slices, diced cucumber, Kalamata olives, and cherry tomatoes. Toss gently to combine.
• Add the crispy potato croutons and give the salad another gentle toss.
6. Serve:
• Drizzle with the tzatziki ranch dressing and garnish with fresh parsley or basil.
• Serve immediately for a light, satisfying, and flavorful meal!
Servings: 4
Calories: Approx. 500-600 per serving (depending on portion sizes and toppings)
This Greek Chicken & Crispy Potato “Croutons” Pasta Salad is the perfect mix of juicy grilled chicken, crunchy potato croutons, fresh veggies, and a tangy dressing that ties it all together. A satisfying, Mediterranean-inspired dish that’s great for lunch, dinner, or a picnic! 🥔🍗🍝✨
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