Save My neighbor Eleni handed me a container of this over the fence one summer evening, still warm from her kitchen. The chicken was impossibly crispy, the pasta tangled with bright vegetables and salty feta, and the whole thing smelled like vacation. She told me it was her lazy Wednesday dinner, which seemed absurd given how good it tasted. I recreated it the following week and understood: it looks impressive but comes together in the time it takes to boil pasta and fry some chicken.
I made this for a group of friends who claimed they did not like olives. I left a few bowls without them, but by the end of the night, everyone was sneaking Kalamatas off the main platter. The combination of briny, tangy, crispy, and fresh won them over without a single lecture about Mediterranean flavors. One friend asked for the recipe twice before leaving, which I took as the highest compliment.
Ingredients
- Boneless, skinless chicken breasts: Slice them into bite sized pieces so they cook quickly and give you more crispy surface area to enjoy.
- All purpose flour: This first dredge creates a dry base that helps the egg stick, which is the secret to breading that does not fall off.
- Eggs: Beat them well so the chicken gets an even coat, and do not skip this step or the panko will not adhere properly.
- Panko breadcrumbs: Their irregular shape creates more crunch than regular breadcrumbs, and they stay crispy longer after frying.
- Grated Parmesan cheese: Mixed into the panko, it adds a nutty, salty layer that makes the crust taste like something from a fancy restaurant.
- Dried oregano: Use it in both the breading and the dressing for a thread of herby flavor that ties everything together.
- Garlic powder: A little in the breading gives a subtle background hum of garlic without overpowering the chicken.
- Olive oil for frying: Use enough to come halfway up the chicken pieces so they fry evenly and get golden on all sides.
- Short pasta: Penne, fusilli, or rigatoni all work beautifully because their shapes catch the dressing and trap little bits of feta and tomato.
- Cherry tomatoes: Halve them so their juices mingle with the dressing and add bursts of sweetness throughout the dish.
- Cucumber: Dice it small so it does not overpower the pasta, and leave the skin on for color and a slight crunch.
- Red onion: Slice it thinly so it adds sharpness without being too harsh, and rinse it under cold water if you want to mellow the bite.
- Kalamata olives: Their deep, briny flavor is essential to the Greek profile, and halving them distributes that taste more evenly.
- Feta cheese: Crumble it by hand for irregular chunks that melt slightly into the warm pasta and create pockets of creamy tang.
- Fresh parsley: Chop it roughly and add it at the end for a fresh, grassy note that brightens the whole bowl.
- Extra virgin olive oil: Use good quality oil in the dressing because its flavor really shines through with just vinegar and oregano.
- Red wine vinegar: Its sharp acidity cuts through the richness of the fried chicken and balances the salty feta perfectly.
- Garlic clove: Mince it finely for the dressing so you get little bursts of pungency without overwhelming bites.
Instructions
- Prep the Chicken:
- Slice the chicken breasts into bite sized pieces, aiming for roughly the same size so they cook evenly. Set up your breading station with three shallow bowls in a row: flour in the first, beaten eggs in the second, and a mix of panko, Parmesan, oregano, garlic powder, salt, and pepper in the third.
- Coat the Chicken:
- Take each piece and dredge it in flour, shaking off the excess, then dip it in egg, and finally press it firmly into the panko mixture so the crumbs stick. Lay the coated pieces on a plate and do not stack them or the breading will get soggy.
- Fry Until Golden:
- Heat olive oil in a large skillet over medium high heat until it shimmers but does not smoke. Fry the chicken in batches, giving each piece space, for about 3 to 4 minutes per side until deeply golden and cooked through. Transfer to paper towels and let them drain while you finish the rest.
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package directions. Drain it well and toss with a tablespoon of olive oil to keep it from clumping while you prep the salad.
- Mix the Salad:
- In a large bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta, and chopped parsley. Toss everything gently with your hands so the feta does not break down too much.
- Whisk the Dressing:
- In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified. Pour it over the salad mixture and toss again to coat everything evenly.
- Bring It Together:
- Add the cooked pasta to the salad bowl and toss well so the vegetables and dressing distribute throughout. Top with the crispy chicken bites, scatter extra feta and parsley over the top if you like, and serve immediately while the chicken is still warm and crunchy.
Save There was a night when I served this to my sister, who had just moved into her first apartment and was living on cereal and frozen pizza. She sat at my table and ate two full bowls, then asked if I could teach her how to make it. We cooked it together the next weekend, and now she makes it for her friends. That is the kind of recipe this is: the one you pass along because it feels too good to keep to yourself.
How to Keep the Chicken Extra Crispy
The trick is to press the panko mixture firmly onto each piece of chicken so it adheres completely, and then let the coated pieces rest on a plate for a few minutes before frying. This gives the breading time to set, which prevents it from sliding off in the oil. If you prefer baking, arrange the chicken on a wire rack over a baking sheet and bake at 425 degrees Fahrenheit for 18 to 20 minutes, flipping halfway through. The wire rack lets air circulate underneath so the bottom stays crispy instead of steaming against the pan.
What to Do with Leftovers
Store the pasta salad and chicken separately in airtight containers in the fridge for up to three days. The salad actually improves overnight as the flavors meld, and you can eat it cold straight from the container for lunch. Reheat the chicken in a hot oven or toaster oven to bring back some of the crispness, or chop it up and toss it into a grain bowl or wrap. I have also crumbled leftover chicken over a green salad with extra feta and it was perfect.
Ways to Make It Your Own
If you want more vegetables, add thinly sliced bell peppers, quartered artichoke hearts, or blanched green beans to the salad mix. You can swap the chicken for shrimp or even crispy chickpeas if you want a lighter version. For a creamier twist, stir a few spoonfuls of Greek yogurt into the dressing, or drizzle tzatziki over the top just before serving.
- Try adding a pinch of red pepper flakes to the dressing for a gentle kick of heat.
- Swap the parsley for fresh dill or mint if you want a brighter, more herbaceous flavor.
- Serve with warm pita bread on the side for scooping up any dressing left in the bowl.
Save This dish has become my go to when I want something that feels special but does not require all day in the kitchen. It is proof that you can have crunch, freshness, and comfort all in one bowl.
Recipe FAQs
- → How do I keep the chicken crispy when mixing with pasta?
Add the crispy chicken on top as a garnish just before serving rather than tossing it with the pasta. This prevents it from absorbing moisture and losing its crunch.
- → Can I bake instead of pan-fry the chicken?
Yes, bake the breaded chicken at 425°F (220°C) for 18–20 minutes, flipping halfway through. This is a healthier option that still achieves a golden, crispy exterior.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, or rigatoni work well because they hold the dressing and salad vegetables. Avoid long pasta as it doesn't mix evenly with the chunky salad components.
- → How far in advance can I prepare this dish?
Cook the pasta and prepare the salad mix up to 4 hours ahead. Fry the chicken just before serving for maximum crispness. Combine everything only when ready to eat.
- → What gluten-free substitutions can I make?
Replace all-purpose flour with cornstarch, use gluten-free panko breadcrumbs, and choose a gluten-free pasta made from rice or chickpeas. Always check that your Parmesan and feta are certified gluten-free.
- → Can I add more vegetables to this dish?
Absolutely. Sliced bell peppers, artichoke hearts, or radishes blend beautifully with the existing Greek salad elements. Add them raw for crunch or lightly sauté them first.