Grilled Chicken Pasta Salad

Ingredients

For the salad:

2 boneless, skinless chicken breasts

8 oz (225 g) pasta (penne, rotini, or farfalle work well)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ red onion, thinly sliced

1 cup baby spinach or arugula

½ cup feta cheese (or mozzarella pearls)

¼ cup black olives (optional)

For the marinade/dressing:

¼ cup olive oil

2 tbsp lemon juice (or red wine vinegar)

1 garlic clove, minced

1 tsp Dijon mustard

1 tsp honey (optional)

1 tsp dried oregano (or Italian seasoning)

Salt and pepper to taste

Instructions

Marinate the Chicken

In a small bowl, whisk together olive oil, lemon juice, garlic, mustard, honey, oregano, salt, and pepper.

Pour half over the chicken breasts and marinate for 20–30 minutes (save the rest for the dressing).

Grill the Chicken

Preheat a grill or grill pan over medium eat.

Cook chicken for 5–6 minutes per side until fully cooked and slightly charred.

Let it rest for 5 minutes, then slice thinly.

Cook the Pasta

Boil pasta according to package directions until al dente.

Drain, rinse under cold water, and toss ith a bit of olive oil to prevent sticking.

Assemble the Salad

In a large bowl, combine cooked pasta, tomatoes, cucumber, onion, spinach, feta, and olives.

Add the sliced grilled chicken on top.

Dress and Toss

Pour the remaining dressing over the salad.

Toss gently until everything is coated and serve cold or at room temperature.

Optional Add-ins

Roasted red peppers

Avocado slices

Sun-dried tomatoes

Fresh basil or parsley