Greek Chicken Pasta Salad with Zucchini Noodles

eatthegains.com

Rogerlovestocook

subheading: Greek Chicken Pasta Salad:

1 pound chicken tenders

1 tablespoon olive oil + more for coating

½ tablespoon dried oregano

4 medium zucchini, spizalized into half moon shapes (900 grams)

2 cups cherry tomatoes, halved (300 grams)

1 cup diced red onion (120 grams)

1 cup Kalamata olives, halves (125 grams)

1 can (14 ounces) quartered artichoke hearts, drained

½ heaping cup crumbled feta (2 ½ ounces) (leave off for paleo/Whole30)

¼ cup packed fresh parsley, rough chopped

¼ cup packed fresh mint, rough chopped

2 tablespoons packed fresh dill, rough chopped

salt and pepper, to taste

subheading: Greek Dressing:

3 tablespoons lemon juice

2 ½ tablespoons red wine vinegar

1 ½ tablespoons olive oil

½ teaspoon dried oregano

½ teaspoon crushed red pepper flakes

salt and pepper, to taste

Directions at eatthegains.com

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