# What You Need:
→ Crispy Chicken
01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp dried oregano
07 - 1/2 tsp garlic powder
08 - Salt and freshly ground black pepper to taste
09 - 1/3 cup olive oil for frying
→ Pasta
10 - 12 oz short pasta (penne, fusilli, or rigatoni)
11 - 1 tbsp olive oil
12 - Salt for pasta water
→ Greek Salad Mix
13 - 1 cup cherry tomatoes, halved
14 - 1 cup cucumber, diced
15 - 1/2 cup red onion, finely sliced
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/2 cup feta cheese, crumbled
18 - 1/4 cup fresh parsley, chopped
→ Dressing
19 - 3 tbsp extra virgin olive oil
20 - 1 tbsp red wine vinegar
21 - 1 tsp dried oregano
22 - 1 garlic clove, finely minced
23 - Salt and black pepper to taste
# How to Make:
01 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper in the third. Slice chicken breasts into evenly sized bite-sized pieces.
02 - Dredge each chicken piece in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into panko mixture to coat evenly on all sides. Transfer to a clean plate.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches without overcrowding, frying for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain.
04 - Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Toss drained pasta with 1 tablespoon olive oil to prevent sticking.
05 - Combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and fresh parsley in a large mixing bowl.
06 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper until emulsified. Pour over salad mixture and toss gently to combine.
07 - Combine cooked pasta with dressed Greek salad mixture in a large serving bowl. Toss well to distribute ingredients evenly. Top with crispy chicken bites. Garnish with additional crumbled feta and fresh parsley if desired. Serve immediately while chicken remains crisp.
