Greek Chicken and Tangy Tzatziki Pasta Salad

By 10 Comments

This Greek Chicken recipe is so simple and good!  Fire-up the grill for a recipe that’s full of incredible flavor!

 


Greek Chicken and Tzatziki Pasta Salad
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Greek Chicken and Tzatziki Pasta Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
3 hrs 30 mins
 
Flavorful Greek spices and a tangy marinade bring incredible flavor to the chicken breasts in this recipe.
Servings: 6
Ingredients
  • For the Greek Chicken6 small-medium boneless skinless chicken breasts
  • 1/3 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1-2 tbsp freshly squeezed lemon juice
  • 2-3 sprigs fresh oregano
  • 2 tbsp Greek seasoning I use one from Spice and Tea Exchange-it's wonderful on chicken and potatoes
  • For the pasta salad: 6 oz. low-fat plain Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
  • 3 garlic cloves
  • 16 oz uncooked penne pasta I use Dreamfield's lower carb pasta -it's delicious
  • 1 cup pitted kalamata olives drained 
  • 2 cucumbers peeled seeded and sliced
  • 3/4 cup sun-dried tomatoes in oil drained and chopped
  • 9 oz jar marinated artichoke hearts drained and chopped
  • 1 1/2 cups crumbled feta cheese I go for whole feta...more flavor and creamier
Instructions
  1. For the Greek ChickenIn a large bowl, combine above ingredients (except chicken) with a whisk.  Add boneless chicken breasts and marinate at least 3 hours, or up to 10 hours.  
  2. Meanwhile, make pasta salad (directions below)
  3. Grill marinated chicken over medium-high heat about 4 minutes each side, until internal temperature reaches 160 degrees.  
  4. Allow chicken to rest for 10 minutes before serving to retain moisture.
  5. Serve over pasta salad. 
  6. For the Pasta Salad:Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended.  Transfer to a bowl, cover and chill for 1 to 24 hours.  
  7. Cook pasta according to package directions; drain and rinse with cold water.  
  8. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended.
  9. Add yogurt mixture and stir until well coated.  Gently stir in feta.  
  10. Cover and chill at least 1 hour, or until ready to serve.  
Recipe Notes
  • Pasta Salad recipe is from Southern Living magazine, June 2012 - Tangy Tzatziki Pasta Salad

 

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Comments

  1. Jill says

    Yum!! This sounds so incredible; just bursting with vibrant flavors and healthful ingredients. I think I would actually like this with farro in lieu of the pasta. What are the spices in the Greek spice mix you used?

    Reply

  2. Amee Livingston says

    Thanks Jill! Farro would be excellent here! The spice blend I use has: oregano, garlic, pepper, onion, sea salt, feta powder and lemon zest…an easy DIY mix.

    Reply

  5. Emily Lynne {The Best of this Life} says

    Oh yum, I wish this would magically appear for dinner tonight! Looks delish 🙂

    Reply

  9. Carrie's Experimental Kitchen says

    I just pinned this…I’m drooling over here with all of the flavors I LOVE! Nice recipe Amee!

    Reply

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