Greek Pasta and Chicken Salad

Serves 4 | Prep/Cook Time: 15 Min

Vitamin A %
Total Carbs 44g		15 %
	Dietary Fiber 4g	16 %
	Sugars 6g
Protein 24g
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based on a 2,000 calorie diet.

1	pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Italian Style (9 oz.)

1	cup grape tomatoes
1	jar (6 ounces) 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	ounces (2 cups) penne pasta

	For the dressing:
1/4	cup extra-virgin olive oil
1/4	cup fresh lemon juice
1	tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1/4	teaspoon pepper, or to taste
1/8	teaspoon salt, or to taste

1	Cook the pasta according to package instructions.
2	Meanwhile, whisk together the dressing ingredients in a large bowl. Stir in the chicken, tomatoes, artichokes, cucumber, olives, onion and feta cheese.
3	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.
4	Garnish the servings with pepper.