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The Perfect THM Greek Pasta Salad

Course Main Course
Diet Diabetic
Author Jennifer Overstreet

Ingredients

  • 1 1/2 Lb Chicken

Seasonings for the Chicken: Salt, Pepper, Onion Powder, Garlic Powder, Smoked Paprika, and Oregano

  • 1-2 C Chopped Grape Tomatoes
  • 1-2 C Diced Red Onion
  • 1-2 C Diced Cucumbers
  • 1-2 C Black Olives, sliced or chopped
  • 14 oz Can of Garbanzo Beans, drained and rinsed
  • 6 oz Container Crumbled Feta Cheese Use as much as you want
  • 1/2 Box Cooked, drained, rinsed and cooled pasta

Greek Dressing

  • 1/4-1/2 C Olive Oil
  • 1/4 C Red Wine Vinegar
  • 1-2 T Lemon Juice
  • 1 T Mustard
  • 1/2 t Dried Dill
  • 1/2 t Dried Oregano
  • 2 t Minced Garlic

Instructions

  • Place your skillet on the burner. Turn to medium, to just above medium. Sprinkle seasonings on the top of the chicken. When skillet is hot, spray with a spray, place chicken seasoned side down. Sprinkle the top of the chicken with the seasonings.
    Note: If your chicken is thick, pound until thinner, or cut into thinner pieces.
  • After about 5 minutes (7 if the chicken is a bit thicker), flip the chicken. After about 5 more minutes, flip again. Turn off the burner, place a lid on top and let the chicken rest about 5 more minutes.
  • Prepare your veggies.
  • I prepped cucumbers on the side.
  • Dice chicken as small as desired.
  • Place cooked, drained, rinsed, and cooled pasta in a large bowl. Toss.
  • Add chicken and feta. Toss again.
  • Mix all of the dressing ingredients together.
  • Toss all of the ingredients together. Serve immediately, or chill first.