Greek Pasta Salad with Chicken

For the chicken:

• 12 oz chicken thighs (boneless, skinless)
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (glaze recommended)
• 1/4 tsp garlic powder
• 1/4 tsp Aleppo pepper
• 1/2 tsp kosher salt & black pepper (to taste)

For the dressing:

• 1/3 cup extra virgin olive oil‍
• 2 tbsps red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp Aleppo pepper
• kosher salt and black pepper (to taste)

For the salad:

• 200 g macaroni pasta (dry)
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 4 1/2 oz crumbled feta cheese (about 1 cup crumbled, packed)
• 1/3 cup fresh dill, chopped

For the chicken:

1. Preheat the oven to 425ºF.
2. Pat the chicken dry with paper towel and place in a small baking dish (or on a baking sheet). Drizzle the olive oil, balsamic, garlic powder, Aleppo pepper and salt and pepper all over. Rub into the chicken to ensure it's fully coated.
3. Transfer to the oven and bake for 18 to 20 minutes, until cooked through. Remove and let cool for a few minutes and then chop into bite sized pieces.

For the dressing:

1. While the chicken is cooking, make the dressing. In a jar, combine all ingredients and shake well to combine. Alternatively, place all ingredients in a bowl and whisk together.

For the salad: 

1. Cook the macaroni according to package directions, drain and let cool slightly. Then pour into a large salad bowl. Pour about 1/2 of the dressing over and toss to combine.
2. Add the tomatoes, olives and chicken and pour the remaining dressing on top. Toss again.
3. Gently fold in the feta and dill. Serve and enjoy!