# What You'll Need:
→ For the Crispy Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
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
→ For the Pasta
10 - 12 oz short pasta (penne, fusilli, or rigatoni)
11 - 1 tbsp 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 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 It:
01 - Slice the chicken breasts into bite-sized pieces. Set up three bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, oregano, garlic powder, salt, and pepper. Dredge each chicken piece first in flour, then egg, then the panko mixture, pressing gently to adhere. Heat olive oil in a large skillet over medium-high heat. Fry chicken in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
02 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
03 - In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Pour over the salad and toss gently.
04 - In a large serving bowl, combine the cooked pasta and Greek salad mixture. Toss well. Top with crispy chicken bites. Garnish with extra feta and parsley if desired. Serve immediately.
