Chef notes
This is a wonderful make-ahead meal for dinner, great as leftovers for lunch the next day, or to just make and keep in the fridge for the week. The flavors are so bright and light — perfect for summer. The toasted breadcrumbs are what make it. I love the crunch factor!
Technique tip: Keep an eye on the breadcrumbs so they don't burn. They go from toasted to burned quickly! Use feta cheese from a block, not packaged crumbled cheese.
Swap option: If you want to make this vegetarian, swap chickpeas for chicken. Different soft cheeses, like goat cheese, can be used in place of feta.
Special equipment: Grill or grill pan.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, juiced
- 1 pound boneless, skinless chicken tenderloins
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon garlic salt
- 1/2 cup panko breadcrumbs
- 1 pinch kosher salt
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, grated
- 1/2 lemon, juiced
- 1 pound short pasta, such as cavatelli
- 10 ounces grape tomatoes, halved
- 1 English cucumber, diced
- 12 fresh basil leaves, torn
- 1/4 cup minced fresh flat-leaf parsley
- 1½ cups crumbled feta cheese
Preparation
For the chicken:
1.In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.
2.Preheat a grill or grill pan to medium-high.
3.Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
For the breadcrumbs:
In a medium skillet, heat the butter, olive oil and garlic over low heat until the butter melts. Add the breadcrumbs and salt, and toss to coat. Increase heat to medium-high and cook until breadcrumbs are golden brown, stirring often, about 3 minutes.
For the dressing:
Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
For the pasta salad:
1.Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions.
2.Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
3.When cool, stir in the tomatoes, cucumber, basil and parsley. Top with the feta, sliced chicken and breadcrumbs.
