lunch
Greek Chicken Pasta Salad
Cold pasta salad that actually keeps you full: chicken, feta, olives and crunchy veg. Built for the office fridge.
Macros per serving
Calories
480
Protein
38g
Carbs
46g
Fat
16g
Fiber
6g
Per serving
Ingredients
- Chicken breasts2 (400g)
- Short pasta (penne or fusilli)300g dry
- Cherry tomatoes, halved250g
- Cucumber, diced1
- Feta, crumbled100g
- Black olives1/2 cup
- Olive oil + red wine vinegar3 tbsp + 2 tbsp
- Dried oregano2 tsp
Method
- 1
Boil the pasta. While it cooks, season the chicken and pan-fry 5-6 minutes a side, then slice.
- 2
Rinse the pasta under cold water - this is a cold salad, warm pasta makes it gluey.
- 3
Toss everything in a big bowl with the oil, vinegar and oregano. Season properly.
- 4
Split into 4 containers. It's better on day two once the dressing sinks in.
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