Greek Chicken Pasta Salad

• Meat

  • 1 1/2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 (12-ounce jar Artichoke hearts
  • 1 tsp Basil, dried
  • 1 clove Garlic
  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 2 cups Grape or cherry tomatoes
  • 3 tsp Marjoram, dried
  • 1 tsp Onion powder
  • 10 oz Seedless cucumbers

• Condiments

  • 1 tsp Dijon mustard
  • 1 cup Kalamata olives
  • 3 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 8 oz Cavatappi

• Baking & Spices

  • 2 Black pepper, freshly ground
  • 1 3/4 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 14 tbsp Olive oil, Extra Virgin
  • 1/2 cup Red wine vinegar

• Dairy

  • 1 tbsp Butter
  • 6 oz Feta cheese
  • 1/2 cup Yogurt or greek yogurt, plain

Found on fivehearthome.com

Description

Directions

• In a gallon-sized, freezer-thickness, zip-top plastic bag, combine yogurt, minced garlic, lemon juice, olive oil, oregano, salt, and pepper. Zip the top and squish the bag to distribute all of the ingredients.
• In a blender or small food processor, pulse the garlic until minced. Add the red wine vinegar, lemon juice, Dijon, oregano, salt, basil, onion powder, garlic powder, sugar, and pepper. Blend or process until well-combined. Stream in the olive oil and blend/process until the dressing is thick and emulsified. Cover and set aside at room temperature.
• Place the chicken breasts in the bag of marinade, zip the bag, and squish/turn it to coat all of the chicken. Lay the bag in a baking dish and place it in the refrigerator to marinate for 4 to 8 hours.
• Once the chicken is marinated, cook the pasta according to package directions in well-salted water. Drain, rinse, and cool.
• Remove the chicken breasts from the marinade, scraping off any excess yogurt, and discard the marinade. Set a large saucepan over medium-high heat. Add butter and olive oil and swirl pan to coat. Cook the chicken breasts until deep golden brown on the underside, about 5 to 8 minutes. Flip chicken and cook until the second side is browned and the chicken is cooked through, another 5 to 8 minutes. Set aside on a cutting board to cool.
• Transfer the cooled pasta to a large bowl. Slice the chicken breasts and lay them on top. Scatter the tomatoes, sliced cucumbers, artichoke heart quarters, olives, and feta cheese on top. Drizzle with about 2/3 of the dressing and toss until evenly coated (reserve the remaining 1/3 of the dressing to add just before serving).
• Cover the salad and refrigerate for at least 4 hours. Remove from the refrigerator and stir in the remaining vinaigrette (to taste).