From Albert Bevia:
To make this recipe, I used a boneless chicken breast. You can also use chicken thighs if you prefer. Either way, make sure to use a meat mallet to pound the chicken down. That way it has the same thickness all around it and cooks evenly. If you don’t have a meat mallet, you can also use a frying pan or a rolling pin.

TIPS & TRICKS to make this Recipe: You can serve this pasta salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Mediterranean Chicken Pasta Salad

Watch Albert preparing this recipe: https://www.youtube.com/watch?v=awwGO2ifiuY

Ingredients

• 8 oz fusilli pasta 225 grams
• 1 boneless chicken breast 10 oz / 300 grams
• 1 tbsp extra virgin olive oil 15 ml
• 1 cup diced English cucumber 150 grams
• 1/3 cup chopped red onion 50 grams
• 1 cup cherry tomatoes (cut in half) 150 grams
• 1/3 cup sliced black olives 60 grams
• 1/4 cup chopped fresh basil 10 grams
• 1/4 cup crumbled feta cheese 30 grams
• sea salt & black pepper

FOR THE DRESSING

• 3 tbsp extra virgin olive oil 45 ml
• 1 tbsp lemon juice 15 ml
• 1 tsp Dijon mustard 5 grams
• 1 clove garlic (finely grated)
• 1 tsp dried oregano 1 gram
• 1/4 tsp crushed red pepper 0.65 grams
• sea salt & black pepper

Instructions

1. Fill a stockpot halfway with water, season generously with salt, and heat with a high heat
2. At the same time, heat a fry pan with a medium heat
3. While the pan is heating, add the chicken breast over some paper towels and pat dry, then add the chicken over some saran wrap, place another layer of saran wrap over the chicken, and using a meat mallet, gently pound down on it until you get an even thickness all around of 1/2 inch (1.25 cm), then add the olive oil over the flattened chicken and rub it all over, and season with salt & pepper on both sides
4. Once the fry pan is nice and hot, add in the chicken breast and cook for 6 to 7 minutes per side or until fully cooked through (at least 165 F – 74 C in the thickest part), then remove from the pan and transfer to a cutting board
5. When the water comes to a boil in the stockpot, add in the pasta and cook until al dente (check package instructions), then drain into a colander and rinse under cold water, shake off any excess water, and transfer the pasta into a large bowl
6. Once the chicken is cool enough to handle, cut it into bite-sized cubes, then add them into the bowl with the pasta, along with the cucumber, red onion, cherry tomatoes, black olives, basil, feta cheese, and season with salt & pepper, gently mix together
7. To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, Dijon mustard, grated garlic, oregano, crushed red pepper, and season with salt & pepper, whisk together
8. Pour the dressing over the salad and mix together until well mixed, serve at room temperature or chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!