In a skillet, heat some extra virgin olive oil over medium heat. Season your chicken breasts and cook them until golden brown and fully cooked through. Let the chicken rest before you dice it into bite-sized pieces.

Boil water in a pot and add the pasta according to the package instructions. Drain the pasta but avoid rinsing it — you want that starchy goodness intact.

While the pasta is cooking, chop your cherry tomatoes, cucumber, and red onion.

In a large bowl, mix the cooked pasta, diced chicken, chopped veggies, olives, and feta cheese.

Drizzle with olive oil and fresh lemon juice. Gently toss everything together until well combined.

Taste the salad and adjust the seasoning with salt and pepper as needed.

Chill the salad before serving to enhance the flavors. Enjoy!