1/3 cup (37g) "Athenos" reduced fat crumbed feta cheese
Directions
Cook pasta according to package directions. Lightly steam corn in 1-2 inches of water on the stovetop for about 5 minutes. Just until warmed through - don’t overcook!
Whisk the olive oil, lemon juice, red wine vinegar, mustard, salt, and pepper together in a small bowl.
In a large bowl, toss cooked pasta, diced chicken, corn, cucumber, tomatoes, onion, and dressing. Sprinkle with feta cheese.
Serve room temperature or chilled. Enjoy as a side or alongside your favorite protein. Store leftovers in the refrigerator in an airtight container for up to 5 days.
Notes
This recipe is easily multiplied - make a double batch to feed a crowd! However keep in mind that it doesn’t freeze well, so it’s best enjoyed fresh within 5 days.
Time saver tip: buy pre-cooked chicken breast (such as "Butterball") or use rotisserie chicken breast.
