Greek Chicken Pasta Salad Recipe

Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.

Servings 4 to 6


1 lemon
1/4 cup olive oil
3 cloves garlic, divided
1/2 Tbsp dried oregano
1/2 tsp salt
Freshly cracked pepper

2 boneless, skinless chicken thighs
8 oz. pasta (any shape)
1 bell pepper (any color)
4 oz. grape tomatoes*
1/2 cucumber (1.5 cups diced)
1/4 bunch parsley
2 oz. feta

Two Roma tomatoes (diced) or one medium tomato can be used in place of the grape tomatoes.


  1. Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You'll need at least 1/4 cup juice.
  2. Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
  3. Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
  4. Visit Greek Chicken Pasta Salad @ for full instructions.

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