Save to Pinterest The smell of oregano and crispy chicken still takes me back to a late summer evening when I had a fridge full of vegetables and zero inspiration. I'd just gotten home from a farmers market, holding a basket of tomatoes and cucumbers that needed using, and I wanted something brighter than my usual weeknight routine. That's when I remembered a Greek place I'd visited years ago where everything came together in bowls full of color and crunch. I started coating chicken pieces, boiling pasta, and chopping vegetables without a real plan, just a hunch that it would work.
I made this for a group of friends who'd sworn off carbs that month, and they broke their streak without hesitation. We sat outside with string lights overhead, passing the bowl around family style, and everyone kept reaching for seconds. One friend said it tasted like vacation, which made me laugh because I'd thrown it together on a Wednesday. But she was right in a way, it had that easy, sun soaked feeling you only get from dishes that don't take themselves too seriously.
Ingredients
- Boneless, skinless chicken breasts: I slice them into bite sized pieces so they cook fast and stay juicy, and smaller pieces mean more crispy surface area to enjoy.
- All purpose flour: This is your first coating layer and it helps the egg stick, creating a foundation for that satisfying crunch.
- Eggs: Beaten until smooth, they act like glue for the panko and keep everything from falling off in the pan.
- Panko breadcrumbs: These Japanese style crumbs stay crispier than regular breadcrumbs, and they give the chicken that restaurant quality texture.
- Grated Parmesan cheese: Mixed into the panko, it adds a salty, nutty flavor that makes the crust taste richer and more complex.
- Dried oregano: A little goes into both the chicken coating and the dressing, tying the whole dish together with that unmistakable Greek vibe.
- Garlic powder: I use it in the breading because fresh garlic would burn in the hot oil, and the powder gives a mellow, even flavor.
- Olive oil for frying: You don't need a full pot of oil, just enough to come halfway up the chicken pieces for a shallow fry that's easier to manage.
- Short pasta: Penne, fusilli, or rigatoni work beautifully because their shapes hold onto the dressing and trap little pieces of tomato and feta.
- Cherry tomatoes: Halved so their juices mingle with the dressing, they add bursts of sweetness and acidity in every forkful.
- Cucumber: Diced into small cubes, it brings a cool, refreshing crunch that balances the richness of the chicken and cheese.
- Red onion: Sliced thin so it's sharp but not overwhelming, it gives the salad a little bite and a pop of color.
- Kalamata olives: Pitted and halved, they're briny and meaty, adding depth and that classic Greek flavor you crave.
- Feta cheese: Crumbled over everything, it's creamy, tangy, and salty, and it softens slightly when it meets the warm pasta.
- Fresh parsley: Chopped and scattered throughout, it brightens the dish and makes it taste garden fresh.
- Extra virgin olive oil: The base of the dressing, it coats every ingredient with a fruity, peppery richness.
- Red wine vinegar: Just a tablespoon brings acidity and tang, cutting through the oil and making the vegetables sing.
- Garlic clove: Minced fine and whisked into the dressing, it adds a sharp, aromatic punch that mellows as it sits.
Instructions
- Coat the chicken:
- Slice your chicken breasts into bite sized pieces, then set up your three bowl station with flour, beaten eggs, and the panko mixture. Dredge each piece through all three, pressing the panko firmly so it sticks, and you'll end up with a thick, even coating.
- Fry until golden:
- Heat your olive oil over medium high heat until it shimmers, then add the chicken in batches to avoid crowding. Fry for three to four minutes per side until the crust turns deep golden and the chicken is cooked through, then drain on paper towels.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Drain it well and toss with a tablespoon of olive oil to keep it from clumping while you finish the rest.
- Toss the salad:
- In a large bowl, combine your halved cherry tomatoes, diced cucumber, sliced red onion, olives, crumbled feta, and chopped parsley. Whisk together the dressing ingredients and pour it over the vegetables, tossing gently so everything gets coated.
- Bring it all together:
- Add the cooked pasta to the salad bowl and toss until the vegetables are evenly distributed and every piece of pasta is lightly dressed. Top with the crispy chicken bites, garnish with extra feta and parsley if you like, and serve immediately while the chicken is still warm and crunchy.
Save to Pinterest The first time I plated this, I realized it was one of those rare dishes that makes people pause before they dig in, just to take in all the colors. My youngest nephew, who usually picks at vegetables, ate an entire bowl and asked if we could have it again the next week. It stopped being just another dinner idea and became something I turn to when I want to feel like I've accomplished something without spending all evening in the kitchen.
Making It Your Own
I've swapped in grilled chicken when I'm feeling lazy about frying, and while it's not quite as indulgent, it still works beautifully with the bright, tangy salad. You can also bake the breaded chicken at 425 degrees for about twenty minutes, flipping halfway, and you'll get a lighter version that's almost as crispy. If you want more vegetables, throw in some roasted red peppers or marinated artichoke hearts, both add a sweet, tangy note that fits right in. I've even stirred in a handful of baby spinach at the end, and it wilts just enough to add color without changing the vibe.
Serving Suggestions
This dish is hearty enough to stand on its own, but I like serving it with warm pita bread on the side for scooping up any dressing left in the bowl. A crisp white wine like Sauvignon Blanc or a chilled rose makes it feel a little more special, especially if you're eating outside. Sometimes I'll set out a small bowl of hummus or tzatziki for people to dollop on top, and it turns the whole thing into a mini Mediterranean feast. Leftovers, if you manage to have any, are fantastic cold the next day, though the chicken loses some of its crunch.
Storage and Reheating
If you know you'll have leftovers, store the chicken separately from the pasta and salad so it doesn't get soggy. The salad keeps well in the fridge for up to two days, and the chicken can be reheated in a hot oven or toaster oven to bring back some of that crispness. I don't recommend microwaving the chicken because it turns the breading soft and sad, and nobody wants that.
- Keep the dressed pasta in an airtight container and give it a quick toss before serving, as the dressing may settle at the bottom.
- If the salad looks dry after sitting, whisk up a tiny bit more dressing and drizzle it over before mixing in the chicken.
- You can freeze the breaded, uncooked chicken pieces on a baking sheet, then transfer them to a freezer bag for a future quick dinner.
Save to Pinterest This recipe has become my go to when I want something that feels like a celebration but doesn't require a celebration level effort. It's bright, satisfying, and full of textures that keep every bite interesting, and that's really all I ask from a weeknight dinner.
Recipe FAQs
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well. They may take slightly longer to cook through, about 5–6 minutes per side. Thighs tend to stay juicier during frying.
- → How do I keep the chicken crispy after assembly?
Add the crispy chicken as a topping just before serving to maintain its crunch. You can prepare the pasta and salad mixture ahead, then fry the chicken and assemble moments before eating.
- → What pasta shapes work best for this dish?
Short pasta shapes like penne, fusilli, or rigatoni are ideal as they hold the dressing and vegetables well. Avoid long pastas like spaghetti, which can become slippery when tossed with the salad mixture.
- → Can I bake the chicken instead of frying it?
Absolutely. Arrange breaded chicken on a greased baking sheet and bake at 425°F for 18–20 minutes, flipping halfway through. You'll get a slightly lighter texture while maintaining crispiness.
- → How do I store leftovers?
Store the components separately in airtight containers for up to three days. Keep the crispy chicken separate from the pasta salad to prevent sogginess. Reheat chicken in a 350°F oven for 5–10 minutes before serving.
- → What can I substitute for feta cheese?
Crumbled goat cheese, ricotta salata, or mozzarella di bufala offer similar briny or creamy qualities. For a non-dairy option, try nutritional yeast or cashew-based alternatives.