# What You'll Need:
→ For the 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 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - Salt and freshly ground black pepper, to taste
09 - 1/3 cup olive oil, for frying
→ For the Pasta
10 - 12 oz short pasta (penne, fusilli, or rigatoni)
11 - 1 tablespoon olive oil
12 - Salt, for pasta water
→ For the 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
→ For the Dressing
19 - 3 tablespoons extra virgin olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 teaspoon dried oregano
22 - 1 garlic clove, finely minced
23 - Salt and black pepper, to taste
# How-To Steps:
01 - Set up three shallow bowls: place flour in the first, beaten eggs in the second, and mix panko breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and pepper in the third.
02 - Dredge each chicken piece first in flour, shaking off excess. Dip into egg mixture, then press into panko mixture to coat evenly on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
04 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and toss with 1 tablespoon olive oil to prevent sticking.
05 - In a large bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped parsley.
06 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and black pepper in a small bowl until well combined.
07 - Pour the dressing over the Greek salad mixture. Toss gently to coat all vegetables evenly.
08 - Combine the cooked pasta with the dressed Greek salad mixture in a large serving bowl. Toss well to distribute ingredients evenly.
09 - Top the pasta salad with crispy chicken bites. Garnish with additional feta cheese and parsley if desired. Serve immediately while chicken is still crispy.
