Save The smell of red wine vinegar hitting hot olive oil always takes me back to this tiny apartment kitchen where I first threw together this dish. I had leftover chicken, a random assortment of Greek salad ingredients, and absolutely no plan. My roommate walked in mid-chop, raised an eyebrow at the chaos, then asked if she could stay for dinner. That accidental meal became our weekly tradition for the entire summer we lived together.
Last summer, I made this for a friend who swore she hated pasta salads. She watched me assemble it, skeptical about the warm-cold combination, then went back for thirds. Something about the crispy chicken against those cool crisp vegetables just works in a way that surprises people every single time.
Ingredients
- 2 large boneless skinless chicken breasts: Cut into uniform bite sized pieces so they cook evenly and get perfectly golden on all sides
- 1 cup all purpose flour: The first layer that helps the egg wash stick and creates the foundation for that crispy coating
- 2 large eggs: Beat them thoroughly until no streaks of white remain for the best adhesion
- 1 cup panko breadcrumbs: These Japanese breadcrumbs create an airier crunch than regular breadcrumbs and stay crispier longer
- 1/2 cup grated Parmesan cheese: Adds a savory depth to the coating and helps it brown beautifully
- 1 tsp dried oregano: Use Greek oregano if you can find it, it has a more intense floral aroma
- 1/2 tsp garlic powder: Distributes garlic flavor evenly throughout the coating without burning like fresh garlic might
- Salt and freshly ground black pepper: Season each dredge station, not just the final coating, for layers of flavor
- 1/3 cup olive oil: You want enough oil to come halfway up the chicken pieces as they fry
- 12 oz short pasta: Penne catches the dressing and vegetables in its tubes, fusilli holds sauce beautifully in its ridges
- 1 tbsp olive oil: Toss the drained pasta immediately to keep it from clumping together
- 1 cup cherry tomatoes halved: They hold their shape better than chopped tomatoes and release just enough juice to coat the pasta
- 1 cup cucumber diced: English cucumbers work best here with their thinner skin and fewer seeds
- 1/2 cup red onion finely sliced: Soak the slices in ice water for 10 minutes if you want to mellow their sharp bite
- 1/2 cup Kalamata olives pitted and halved: These bring that essential briny punch that makes the salad unmistakably Greek
- 1/2 cup feta cheese crumbled: Use a good quality sheep milk feta for the best creamy tangy finish
- 1/4 cup fresh parsley chopped: Flat leaf parsley has a brighter, cleaner flavor than curly varieties
- 3 tbsp extra virgin olive oil: This is the base of your dressing, so use the good stuff you would drizzle on finished dishes
- 1 tbsp red wine vinegar: Provides that characteristic Greek salad tang without being too harsh
- 1 tsp dried oregano: Blooms in the olive oil and releases its aromatic oils more fully than when added dry
- 1 garlic clove finely minced: Let it sit in the dressing for at least 5 minutes to mellow and infuse the oil
Instructions
- Prep your chicken pieces:
- Slice the chicken breasts into even bite sized chunks, about one to two inches each, and pat them completely dry with paper towels
- Set up your dredging station:
- Arrange three shallow bowls in sequence with flour in the first, beaten eggs in the second, and the panko mixture in the third
- Create the coating mixture:
- Combine panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper in the third bowl until well blended
- Coat the chicken:
- Press each chicken piece into flour, shaking off excess, then dip in egg, and finally coat thoroughly with the panko mixture
- Heat your oil:
- Pour olive oil into a large skillet and heat over medium high until it shimmers and a breadcrumb sizzles immediately upon contact
- Fry until golden:
- Cook chicken in batches, turning once, for three to four minutes per side until deep golden brown and cooked through
- Drain and rest:
- Transfer finished chicken to paper towels to drain while you cook the remaining batches
- Boil your pasta water:
- Bring a large pot of salted water to a rolling boil, adding enough salt so it tastes like the sea
- Cook the pasta:
- Boil pasta until al dente, usually one minute less than the package instructions suggest, then drain well
- Prevent sticking:
- Toss the hot pasta immediately with one tablespoon olive oil and spread it on a baking sheet to cool slightly
- Prep the vegetables:
- Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the olives, and crumble the feta
- Mix the salad base:
- Combine all the vegetables in a large bowl along with the chopped parsley and crumbled feta cheese
- Whisk the dressing:
- Combine extra virgin olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper in a small bowl
- Dress the salad:
- Pour the dressing over the vegetable mixture and toss gently until everything is evenly coated
- Combine everything:
- Add the cooled pasta to the salad mixture and toss well, then top with the crispy chicken pieces
- Serve immediately:
- Plate while the chicken is still crispy and the pasta has absorbed some of that bright dressing
Save My mom makes this every Sunday now, but she adds roasted red peppers because she cannot resist tinkering with recipes. The first time I tasted her version, I was annoyed she had changed my dish, then I went back for a fourth serving and realized the peppers were actually genius.
Getting The Crispiest Chicken
I have learned that overcrowding the pan is the death of crispy chicken. The oil temperature drops too low and the pieces end up steaming in their own juices instead of frying. Work in two or three batches and keep the finished chicken warm in a 200 degree oven while you finish the rest. This simple step changed everything about how my fried chicken turns out.
Making It Ahead
The chicken loses its signature crunch if it sits too long in the dressed pasta. What I do instead is fry the chicken ahead and keep it on a wire rack in a warm oven, then toss the pasta and vegetables right before serving. This way everyone gets that textural contrast that makes the dish special. The vegetables actually benefit from sitting in the dressing for twenty minutes, so prep them early and let them marinate while you fry the chicken.
Perfecting The Balance
Sometimes the dressing needs a hit of acid, sometimes more salt, and honestly the best way to know is to taste a piece of cucumber from the bowl. The vegetables should be bright and zesty but not puckeringly sour. Trust your palate more than the recipe measurements here.
- Let the dressed pasta and vegetables sit for ten minutes before adding the chicken so the flavors meld
- Reserve a handful of feta to scatter on top just before serving for the prettiest presentation
- Pass extra red wine vinegar at the table for guests who love that extra Greek salad punch
Save This is the kind of meal that makes people feel taken care of without you having to stress in the kitchen. Every time I serve it now, I think about that chaotic first attempt and how some of the best recipes come from throwing together whatever you have and trusting it will work out.
Recipe FAQs
- → What type of pasta works best with this dish?
Short pasta shapes like penne, fusilli, or rigatoni work excellently as they hold the dressing and mix well with the salad and chicken.
- → How can I make the chicken extra crispy?
After frying, you can bake the chicken bites at 425°F (220°C) for 18–20 minutes, flipping halfway to enhance crunchiness.
- → Can this dish be prepared ahead of time?
The pasta and salad can be mixed in advance, but it's best to add the crispy chicken just before serving to maintain its texture.
- → What dressing ingredients complement the salad flavors?
A blend of extra virgin olive oil, red wine vinegar, dried oregano, garlic, salt, and black pepper creates a bright and tangy dressing that enhances the salad.
- → Are there recommended serving suggestions?
Pair this vibrant dish with a crisp white wine like Sauvignon Blanc or a light rosé to complement the Mediterranean flavors.