Ingredients:

  • 1 lb boneless, skinless chicken breasts, cubed into ½-inch pieces
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 12 oz rotini or fusilli pasta
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely diced
  • ½ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • ½ cup mayonnaise
  • 2 tbsp Greek yogurt (plain)
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions. Drain immediately in a colander and rinse with cold water until the pasta feels chilled to the touch. Set aside in a large mixing bowl.
  2. Pat the cubed chicken dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken in a single layer and sear for 3–5 minutes per side until golden brown and the internal temperature hits 165°F (74°C). Remove from heat and let it rest for 5 minutes.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, mustard, and minced garlic until smooth.
  4. Pour the dressing over the chilled pasta, then fold in the seared chicken, cucumber, tomatoes, red onion, and feta. Toss gently until every piece is coated. Garnish with fresh parsley.