Greek Pasta Chicken Salad
Ingredients
1 1/2 cups Brown Rice Pasta Shells (dry)
1 lb Chicken Breast (cubed)
3 tbsps Extra Virgin Olive Oil
1 1/2 tbsps Red Wine Vinegar
1/2 tsp Oregano (dried)
Sea Salt & Black Pepper (to taste)
1 1/2 cups Cherry Tomatoes (halved)
1/2 Cucumber (quartered, sliced)
1/3 cup Pitted Kalamata Olives
Directions
Bake chicken at 425 F for 15-20 mins. Season with sea salt and black pepper. If you want to make life easier, a rotisserie chicken works well with this recipe.
Cook the pasta according to package directions. Drain, rinse well and set aside to cool.
In a small bowl, add the oil, red wine vinegar, oregano, salt, and pepper. Mix well to combine.
In a large bowl, add the pasta, and the dressing and mix well. Add the tomatoes, cucumber, and olives and toss to combine. Enjoy!
Notes
Leftovers. Refrigerate in an airtight container for up to three days.
Serving Size. One serving is approximately one cup.
Additional Toppings. Feta cheese or tofu.
