Mediterranean Pasta Salad with Chicken

Ingredients

• 4 oz (110 g) chicken breast
• 2 oz (60 g) dry pasta, short shapes
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1/2 cup (80 g) cherry tomatoes
• 1/4 (70 g) cucumber
• 1 tbsp (15 g) kalamata olives, pitted
• 1 1/2 tbsp (6 g) oregano and parsley, chopped
• 3 1/2 tbsp (35 g) feta, crumbled

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Method

1. Simmer the chicken in the pasta water 12 minutes, to 165°F (74°C); lift out and shred. Cook the pasta in it two minutes past al dente, since it firms up cold.
2. Rinse it briefly just to stop the cooking and dress it while still warm: warm pasta drinks the oil and the lemon juice, cold pasta wears them.
3. Fold the chicken, tomatoes, cucumber, olives and herbs through, and crumble the feta over at the end.