Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente (firm to the bite). Once cooked, drain the pasta and immediately rinse it under cold running water. This stops the cooking process and removes excess starch, preventing the salad from becoming clumpy. Set aside to drain completely.

Prepare and Cook the Chicken: While the pasta is cooking, prepare the chicken. Pat the chicken breasts dry with a paper towel. In a small bowl, mix the 1 tablespoon of olive oil, 1 teaspoon of dried oregano, salt, and pepper. Rub this mixture all over the chicken breasts. Heat a griddle pan or frying pan over a medium-high heat. Cook the chicken for 6-8 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C.

Rest and Cube the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 5-7 minutes. This is a crucial step to ensure the chicken remains juicy. Once rested, slice or cube the chicken into bite-sized pieces.

Prepare the Veggies: While the chicken is resting, prepare your salad components. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley. Place all these prepared veggies in a very large mixing bowl.

Whisk the Lemon Vinaigrette: In a small bowl or a jam jar with a lid, combine all the dressing ingredients: extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and emulsified.

Combine the Salad: Add the cooled pasta, cubed chicken, and pitted Kalamata olives to the large bowl with the chopped veggies.

Dress and Toss: Pour about three-quarters of the prepared dressing over the salad. Gently toss everything together until all the ingredients are lightly coated. You want to mix, not mash!

Add the Feta and Serve: Gently fold in the crumbled feta cheese and the chopped fresh parsley. Have a taste and add more dressing, salt, or pepper if needed. For the best flavour, we recommend letting the Mediterranean Chicken Pasta Salad sit in the fridge for at least 30 minutes before serving to allow the flavours to meld together. Serve chilled or at room temperature.