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Greek Chicken Pasta Salad Recipe
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5 from 1 vote

Greek Chicken Pasta Salad Recipe

Difficulty: Easy
Prep Time15 mins
Cook Time20 mins
Total Time1 hr 35 mins
Servings: 4
Calories: 506kcal


For The Salad:

  • 1 large chicken fillet out of a 2.3 kg chicken
  • 250 grams fresh white mushrooms
  • 250 grams fusilli pasta
  • 8-10 large cherry tomatoes
  • 1 medium sized spring onion
  • a handfull of fresh parsley
  • olive oil
  • a pinch of sweet paprika
  • ground pepper
  • dried oregano for serving

For The Dressing:

  • 1 tablespoon mild mustard
  • 3 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 30 grams Greek kefalotyri cheese or Romano cheese
  • salt and pepper


For The Salad:

  • Heat a splash of olive oil in a frying pan over high heat.
  • Add the mushrooms cut in quarters. Saute for 3-4 minutes. Until they get a nice golden color but remain crispy. Remove from pan and set aside in a large bowl.
  • With a sharp knife butterfly the chicken fillet. Season with salt, ground pepper, and the sweet paprika.
  • Sear chicken in the same frying pan by adding a drop of olive oil (about 10 minutes over high heat). Remove chicken from the pan and set aside on your cutting board.
    Chicken Fillet
  • Rinse the cherry tomatoes. Drop them in the same pan and caramelize their skin over medium heat. When they've become slightly tender,(takes about 2-3 minutes) Remove from heat, and add them to the same bowl with the mushrooms.
  • Coarsely chop the chicken breast, the parsley and spring onion and add to the bowl.
  • In a large cooking pot bring water to a boil. Add a bit of salt and the fusilli (see pack for the exact cooking time). Once ready, transfer pasta to a colander.
  • Cool the pasta under cold running water. Add the pasta to the bowl with the rest of the ingredients.
    Fussily Pasta

For The Dressing:

  • In a small bowl whisk together the mustard , balsamic vinegar, olive oil, honey, lemon juice, until you have a thick dressing. Grate in the cheese, season with salt and mix well.


  • Mix up all the ingredients with the dressing. Refrigerate for at least an hour before serving.
  • Add a sprinkle of dried oregano on each serving.


Calories: 506kcal | Carbohydrates: 57g | Protein: 24g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 39mg | Sodium: 299mg | Potassium: 478mg | Fiber: 4g | Sugar: 8g