Greek Chicken Pasta Salad

Greek Chicken Pasta Salad


64 people made this

This is a beautifully tangy and very colourful chicken pasta salad. You can eat it as a main course by itself, as a side dish at a barbecue or cold the next day.


Serves: 8 

  • 500g bowtie pasta
  • 4 tablespoons olive oil, divided
  • 1 egg
  • 2 tablespoons water
  • 1 cup garlic breadcrumbs
  • 500g skinless, boneless chicken breast fillets - cut into bite-size pieces
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1/2 green capsicum, chopped
  • 1/2 red capsicum, chopped
  • 1/2 yellow capsicum, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1 cup Greek salad dressing
  • 250g cherry tomatoes
  • 1/2 cup grated Parmesan cheese

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large pot of lightly salted water to a boil and stir in the pasta. Cook 8 to 10 minutes, until al dente, and drain.
  2. Heat 3 tablespoons olive oil in a frypan over medium heat. Whisk together the egg and water in a bowl. Place breadcrumbs in a separate bowl. Dip chicken pieces first into the egg mixture then into the breadcrumbs to coat. Place coated chicken pieces in the frypan and cook 5 minutes on each side, or until coating is golden brown and juices run clear. Drain on paper towels.
  3. Heat remaining 1 tablespoon olive oil in a separate frypan over medium heat. Mix in garlic, onion, green capsicum, red capsicum, yellow capsicum and mushrooms. Cook and stir until vegetables are tender.
  4. In a large bowl, toss the pasta, chicken and vegetables with the Greek dressing. Serve topped with tomatoes and Parmesan cheese.

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