Save to Pinterest My neighbor knocked on the door one evening holding a Tupperware of cold pasta salad and a bag of leftover rotisserie chicken. She asked if I could make something quick for her book club the next day. I stared at those ingredients, then at my spice drawer, and suddenly remembered a cafe dish I had in Athens years ago. That improvised dinner became this recipe, and now I make it every time I crave something bright and satisfying without the fuss.
I brought this to a potluck once, skeptical that cold pasta would impress anyone. By the time I looked up from chatting, the bowl was empty and three people were asking for the recipe. One friend admitted she ate it standing by the counter at midnight that same night. That is when I knew this dish had something special, the kind of flavor that makes you reach for just one more bite even when you are completely full.
Ingredients
- Boneless, skinless chicken breasts: Slice them into even bite sized pieces so they cook uniformly and stay juicy inside while crisping perfectly outside.
- Panko breadcrumbs: These Japanese style breadcrumbs create an airy, shatteringly crisp coating that regular breadcrumbs just cannot match.
- Parmesan cheese: Grating it fresh adds a nutty, salty punch to the breading and helps it stick beautifully to the chicken.
- Short pasta: Penne, fusilli, or rigatoni hold the dressing and vegetables in their ridges and curves, making every forkful balanced.
- Cherry tomatoes: Halve them to release their sweet juice, which mingles with the dressing and coats the pasta naturally.
- Kalamata olives: Their briny, fruity flavor is essential for that authentic Greek taste, so do not skip them.
- Feta cheese: Crumble it generously, it adds creamy saltiness and softens slightly when tossed with warm pasta.
- Red wine vinegar: This gives the dressing its tangy backbone and brightens all the rich flavors without overpowering them.
Instructions
- Prepare the Crispy Chicken:
- Slice the chicken into bite sized pieces, then set up your breading station with three bowls: flour, beaten eggs, and a mixture of panko, Parmesan, oregano, garlic powder, salt, and pepper. Dredge each piece through flour, dip in egg, then press firmly into the panko mixture so every bit is coated.
- Fry the Chicken:
- Heat olive oil in a large skillet over medium high heat until it shimmers. Fry the chicken in batches for 3 to 4 minutes per side until deep golden and cooked through, then drain on paper towels.
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Drain and toss immediately with a tablespoon of olive oil to keep it from clumping.
- Make the Salad and Dressing:
- Combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley in a large bowl. Whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper, then pour over the salad and toss gently.
- Assemble the Dish:
- In a large serving bowl, combine the warm pasta with the Greek salad mixture and toss well so the dressing coats everything. Top with crispy chicken bites and garnish with extra feta and parsley if you like.
Save to Pinterest The first time I served this to my kids, my youngest asked why restaurant food suddenly tasted better at home. I laughed and told him it was because I let him pick the olives. He believed me. Now every time we make it together, he insists on being the official olive picker, and I would not have it any other way.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to three days. The chicken loses some crunch when stored with the pasta, so if you plan to have leftovers, keep the chicken separate and add it fresh when you are ready to eat. Reheat the pasta gently in the microwave or enjoy it cold, both ways taste fantastic.
Variations to Try
Add sliced bell peppers or marinated artichoke hearts for extra vegetables and color. Swap the chicken for shrimp or chickpeas if you want a seafood or vegetarian version. You can also bake the chicken at 425 degrees Fahrenheit for 18 to 20 minutes, flipping halfway, if you prefer a lighter cooking method that still delivers great crunch.
Serving Suggestions
This dish shines on its own but pairs beautifully with warm pita bread or garlic breadsticks on the side. Pour a chilled Sauvignon Blanc or a light rose to balance the tangy dressing and salty feta. If you are feeding a crowd, double the recipe and serve it family style in a big wooden bowl for that rustic, welcoming look.
- Serve with a side of tzatziki for dipping the chicken.
- Sprinkle toasted pine nuts over the top for extra richness.
- Add a squeeze of fresh lemon juice right before serving for brightness.
Save to Pinterest This recipe has become my go to whenever I need something that feels special but does not demand hours in the kitchen. I hope it brings as much color and joy to your table as it has to mine.
Recipe FAQs
- → Can I bake the chicken instead of frying?
Yes, absolutely. Arrange the breaded chicken on a greased baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through. This method produces crispy exteriors with slightly less oil.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, rigatoni, or farfalle work wonderfully. They hold the dressing and salad ingredients better than long pasta, ensuring each bite has balanced flavors.
- → How do I keep the chicken crispy after assembly?
Add the crispy chicken on top just before serving rather than mixing it in early. This prevents it from softening in the dressing. You can also keep chicken separate and let guests top their portions individually.
- → Can I make this gluten-free?
Yes, substitute all-purpose flour with cornstarch or gluten-free flour blend, use gluten-free panko breadcrumbs, and choose gluten-free pasta. Always verify that your panko brand is certified gluten-free.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc or a light rosé complement the Mediterranean flavors beautifully. The acidity cuts through the richness of the crispy chicken and creamy feta.
- → How far ahead can I prepare components?
Cook pasta and chicken up to 2 hours ahead and store separately. Prepare salad vegetables but don't dress until 15 minutes before serving. Assemble just before eating for best texture and flavor.