Greek Pasta and Chicken Salad
PREP TIME: 0min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 8g||40%|
|Total Carbs 44g||15%|
|Dietary Fiber 4g||16%|
|Vitamin A 0%|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup grape tomatoes
1 jar (6 oz.) marinated quartered artichoke hearts, drained and coarsely chopped
1/2 medium cucumber, quartered lengthwise, seeded and cut into 1/4 inch slices
1/2 cup pitted Kalamata olives, drained and halved
1/3 cup coarsely chopped red onion
1 cup coarsely crumbled feta cheese
freshly ground pepper for garnish
For the pasta:
6 oz. (2 cups) penne pasta
For the dressing:
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tbsp. finely chopped fresh oregano or 1 teaspoon dried oregano
1/4 tsp. pepper, or to taste
1/8 tsp. salt, or to taste
Cook the pasta according to package instructions.
Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion and feta cheese.
When the pasta is done, drain well. Rinse with cool water; drain again. Add to the salad mixture and toss. Taste and adjust the seasoning.
Garnish the servings with pepper.
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