Greek chicken pasta salad – budget byte


I think that when I want to eat a cold salad every day, we have almost hit the time of the year (I see you, summer!). M Love With a good pasta salad, and with it, I decided to replace the whole meal using half a dressing to marinate the two juicy chicken thighs. This Greek chicken pasta salad is a clear winner with anyone who tries (see only comments and reviews!) So much that I can eat this Greek chicken pasta salad completely and not suffering for breakfast. 😉

Overhead view of homemade Greek chicken pasta salad on the plate.Overhead view of homemade Greek chicken pasta salad on the plate.

All recipes are tested hard in us Nashville test kitchen To make sure they are easy, affordable and delicious.

“This thing I have found on the Internet, doesn't joke. We have been making it for many years and has always doubled the recipe and have become more ill. Can't recommend.”

Kaya

Easy Greek chicken pasta salad recipe

This Greek chicken pasta salad recipe comes together quickly and easily and makes about four large meal-shaped parts or about six small side dishes. It is also a great candidate for the potatoes and is also double or triple if needed. Whenever I want to fill a little more than regular I always make this lemon, garlic chicken pasta salad Salad paste But it is still light, fresh and filled with taste. It is Seriously Delish.

Greek chicken pasta salad

Greek chicken pasta salad The summer meal with a vegetable and tangy lemon garlic dressing is perfectly refreshed and filling.

Overhead view of homemade Greek chicken pasta salad on the plate.Overhead view of homemade Greek chicken pasta salad on the plate.

Marinade/dressing

  • 1 Lemon ($ 0.59)
  • 3 Clove Garlic, split ($ 0.12)
  • 1/4 Cup Olive oil ($ 0.88)
  • 1/2 Tbsp Dried oregano ($ 0.15)
  • 1/2 Tsp Salt ($ 0.02)
  • Fresh crack pepper ($ 0.03)

Salad

  • 2 Non -bone, skinless chicken thighs* ($ 2.61)
  • 8 The burden. Pasta ($ 0.59)
  • 1/2 Cucumber (in 1.5 cups of pie) ($ 0.37)
  • 1 Bell pepper (any color) ($ 1.48)
  • 1/4 Cup Pitt kalamata olive ($ 1.08)
  • 4 The burden. Grape tomatoes ** ($ 1.19)
  • 1/4 Bouquet parsley (ova) ($ 0.20)
  • 2 The burden. Feta ($ 1.36)

  • Use a zest, microplane or small-hold cheese grater to remove the zest from the lemon. Put the zest aside. Squeeze the lemon juice in a separate bowl. You need at least 1/4 cup of juice.

  • Prepare two of the three cloves of garlic and 1/4 cup of lemon juice, olive oil, oregano, salt, some fresh crack pepper and lemon pinch. Stir these ingredients until combined.

  • Place the chicken in a small zip top bag and add half of the dressing, save the rest of the salad after adding the rest. Dug another garlic cloves and add to the bag with chickens and marinade. Take out the air out of the air to ensure that the thighs are well coated in the meinad and massage the bag. Refrigerate the thigh for at least 30 minutes.

  • When marinating the chicken, cook pasta according to the direction of the package, add the sieve and let it cool.

  • Heat a skillet on the medium flame. Once heated, add the marinated chicken thighs and cook on each side until it is well brown and cooked (about 5 minutes on each side). The marinade should have enough oil to prevent meat from sticking. Remove the cooked chicken from the skate and let it rest for about 5 minutes. Once slightly cooled, chop the chickens into small, bite -shaped pieces.

  • When the chicken is cooking, prepare the remaining vegetables. Cucumber and bell pepper. Cut the olives and tomatoes in half (or if using a Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.

  • Finally, prepare the salad. Cooked in a large bowl and add cold pasta. At the top of the pasta with cucumber, bell pepper, tomatoes, olives, parsley and chopped chicken. Call the fat on top and add a pinch of lemon or two pinch. Pour the remaining dressing on the salad and toss to the coat. Serve quickly or keep in the fridge until you are ready to eat.

We see how it is Calculate the recipe costs here??

*You can also use Chicken breasts?? Make sure you put a pound on the thickness of your chicken breasts 3/4 inches thickBefore marinating. Make sure the chicken is thin and it will help to cook quickly without drying. You can also file your chicken breasts in a thin piece or use chicken tender.
*Two roma tomatoes (died) Or A medium tomato Can be used in place of grapes tomatoes.

Service: 1ServingCalories: 471KcelCarbohydrates: 48GProtein: 21GFat: 21GSodium: 643MillilgramFiber: 3G

Read our full
At nutrition disconnection.

How to make Greek chicken pasta salad step-by-step photos

The ingredient for the lemon meroid.The ingredient for the lemon meroid.

Make Marined: Start removing the zest from a lemon. Use zester, microplane or small-hold cheese grater to scrap a thin layer of yellow zest. Put the zest aside. Squeeze the lemon juice in a separate bowl. You need at least 1/4 cup of juice.

Homemade lemon marinade in a bowl.Homemade lemon marinade in a bowl.

Now, prepare a mixture used for both dressing and merinized. Combine two cloves of garlic and 1/4 cup of lemon juice in a bowl, 1/4 cup olive oil, 1/2 tbsp dried oregano, 1/2 tbsp salt, some fresh crack pepper and a pinch of lemon zest. Stir with a fork until combined.

Chicken thighs in ziplock bag with lemon meroid.Chicken thighs in ziplock bag with lemon meroid.

Marinate the chicken: In the zip-lock bag, add two bones, skinless chicken thighs and add half of that dressing, as well as another cloves of iron garlic (you really want to be chicken garlic!). Squeeze all the air, give the bag quick massage to distribute the marinade, then refrigerate the chicken for at least 30 minutes.

Cooked butterfly pasta in the strawner.Cooked butterfly pasta in the strawner.

Cook pasta: When marinating the chicken, cook 8 oz. Pasta (any size) according to the directions of the package. Remove the pasta in the sieve and let it cool.

Cooking chicken thighs in skillet.Cooking chicken thighs in skillet.

Cook the chicken: Heat a skate on a medium flame and once heated when heated, add the marinated chicken thigh. They should have enough oil from the marinade so that they do not stick to them. Cook the thighs until good brown and cooked (about five minutes on each side).

Cooking chicken thighs on the cutting board.Cooking chicken thighs on the cutting board.

Remove the chicken from the skillet and rest for a few minutes, then chop it into small, bite -shaped pieces.

On the wooden cutting board, petal cucumber, bell pepper, tomatoes and parsley leaves.On the wooden cutting board, petals cucumber, bell pepper, tomatoes and parsley leaves.

Preparation of the veg: You can prepare the remaining vegetables when the chicken is cooking. Cut 1/4 cucumber (2 Cup cups), bell pepper fastens, tomatoes half (or if using a roma or regular tomatoes), cut half of 1/4 cup olive and give 1/4 of the parsley to parsley.

A petled chicken and prepaid salad veg in the mixing bowl.A petled chicken and prepaid salad veg in the mixing bowl.

Combine the salad: After all, it's time to put everything together! Put a cooked, drained and cool pasta in a large bowl (it's there, I swear). At the top of the pasta with tomatoes, cucumber, bell pepper, olive, parsley and chopped chicken.

Feta cheese was added to the ingredients of Greek chicken salad, the remaining lemon poured on the marinade.Feta cheese was added to the ingredients of Greek chicken salad, the remaining lemon poured on the marinade.

Finally, 2 oz. Put the last pinch of the feta and lemon zest on everything. Pour the remaining dressing on the salad.

Two wooden tablespoons throwing the Greek chicken salad in a bowl.Two wooden tablespoons throwing the Greek chicken salad in a bowl.

And toss everything until it is coated in the dressing. Completed!

Greek chicken pasta salad in the mixing bowl.Greek chicken pasta salad in the mixing bowl.

Immediately after I got this batch, I have to make this Greek chicken pasta salad. Yes, of course.

The overhead view of the Greek chicken pasta salad recipe in two cups next to the large plate.The overhead view of the Greek chicken pasta salad recipe in two cups next to the large plate.
  1. Want to make it a vegetarian? No problem. Just skip the chicken and you may probably do the dressing/marinade half (or if you really like a lot of dressing on your salad, create the whole batch). Vegetable medals have plenty of salad and keeping yourself interesting! And if you want a little more protein there, Chana will work well with these flavors! You can also use marinade to make us Grilled Tofu recipe And use it instead of a chicken.
  2. Don't exclude the enthusiasm of the lemon. Zest is part of lemon magic. These things provide an amazingly lemon taste without much sour. So, for this recipe, I use both juice and zest for additional lemonary kicks. While you are Could do Use bottled lemon juice, I will not recommend it because you will lose all the taste with passion.
  3. Pasta cool. I cook pasta and let it cool when preparing the rest of the salad. If it is not cold enough, you can rinse the pasta under cold water and remove it before mixing with other ingredients.
  4. Prepare a meal! This simple Greek chicken pasta salad is really good in the fridge. You can do it forward and wait for the dressing to be added before serving or proceed and toss all together. Just know that if the pasta is sitting, some dressing will soak. If you are dressed in advance, I recommend making a little extra dressing to add before serving.

What else can I add?

This action is really flexible. Don't like tomatoes? You can skip them and add more bell pepper. Or you can toss in any veg you need to use! Here are some of my favorite add-in ideas:

  • Parent
  • Corn
  • Red onion
  • Pickle
  • Artichok hearts
  • Pita chips crisp (sprinkled on top for crunch)
  • Chopped zucchini or yellow squash
  • Papersoncini
  • Baked

Storage instructions

You can keep the remaining Greek chicken salad in the fridge for 3-4 days. The dressing will soak in the pasta, so that you want to make extra dressing to remedy the top to the top. Toss everything together to reuse any dressing that has settled on the bottom before serving.

Our Greek chicken pasta salad recipe was originally published on 5/11/16. It was repeated again, re -worked and re -published to be better than before 5/17/25??

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