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Favoreats LLC

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Greek Chicken Pasta Salad

www.fivehearthome.com
  • minutes
  • Serves 6 to 8

INGREDIENTS

FOR THE MARINADE:

1/2 cup

plain yogurt or Greek yogurt

2

garlic cloves, finely minced

2 tbsp

freshly-squeezed lemon juice

1 tbsp

extra-virgin olive oil

1 1/2 tsp

dried oregano

1/2 tsp

salt

Freshly ground black pepper,

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FOR THE DRESSING:

1 clove

garlic

1/2 cup

red wine vinegar

1 tbsp

freshly-squeezed lemon juice

1 tsp

Dijon mustard

1 1/2 tsp

dried oregano

1 1/4 tsp

salt

1 tsp

dried basil

1 tsp

onion powder

1/2 tsp

garlic powder

1/2 tsp

sugar

Freshly ground black pepper,

3/4 cup

extra-virgin olive oil

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1 1/2 lb

boneless, skinless chicken breasts (about 3 medium chicken breasts)

8 oz

cavatappi (corkscrew) pasta

1 tbsp

butter, plus more as needed

1 tbsp

extra-virgin olive oil, plus more as needed

2 cups

(approximately 12 ounces) grape or cherry tomatoes

10 oz

seedless cucumbers (about 3 baby cucumbers), cut in half lengthwise and sliced 1/4-inch thick (to make little half moons)

1

jar marinated quartered artichoke hearts

1 cup

(about 4 to 5 ounces) Kalamata olives

6 oz

crumbled feta cheese