Oklahoma City is home to a vast restaurant landscape. There are cuisines of every variety, and great restaurants that make them.
I’ve found favorite Indian, Pakistani, Ethiopian, Bolivian, Thai, and Vietnamese restaurants. One of my favorite restaurants in the entire city was a Korean restaurant.
But why, oh why, is it so hard to find a good Greek joint??
There have been a few that I’ve gone to, but nothing that’s stood out to me. Zorba’s makes a killer moussaka, but it’s not really on my radar in terms of other Greek dishes.
It’s the only downfall of the OKC restaurant landscape: the lack of good Greek places.
I’ve settled with making my own Greek food at home. I’m not great with gyros or kebabs, but give me a box of falafel (Knorr is the best) and I can whip up something special.
It may not be traditional, but it satisfies that Greek-food itch.
This pasta salad is a great example. Greek seasoned chicken is mixed with tomatoes, cukes, feta, olive oil and red wine vinegar along with cooked pasta. I wanted to use orzo, but my grocery store was plum out of it, so I settled for tiny shell pasta.
All in all, this recipe was pretty darn good. I implore you to give it a shot!
Enjoy!
Greek Chicken Pasta Salad
A light and flavorful Greek chicken pasta salad with tomatoes, cucumber and feta.
Ingredients
Directions
- Season chicken breasts with Greek seasoning. Heat a grill over medium-high heat. Place chicken on grill and close. Grill for 4-5 minutes per side, until internal temperature reached 165 degrees. Remove from grill and let cool.
- In a small bowl, whisk together oil, vinegar, oregano, salt and pepper.
- In a large bowl, add chopped cucumber, tomatoes and dill. Stir in oil and vinegar mixture. Add cooked pasta and feta cheese and toss.
- Chop cooked chicken and add to pasta salad. Toss until everything is well coated. Refrigerate until ready to serve.
leencuisine.com 
One thought on “Greek Chicken Pasta Salad”