Mediterranean chicken pasta salad

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Heat a large fry pan over medium heat; use nothing higher or the chicken browns before it cooks through.

Pat the chicken breast dry, sandwich it between two layers of saran wrap and pound it with a meat mallet from the thickest part outwards to an even half inch, 1.25 centimetres, thick.

Drizzle extra virgin olive oil over the flattened chicken, rub it in and season both sides with sea salt and black pepper.

Cook the chicken in the hot pan 6 to 7 minutes per side, about 13 to 14 minutes total, until fully cooked through; at least 165 Fahrenheit, 74 Celsius.

Transfer to a cutting board and rest about 10 minutes.

Once the water boils add the pasta, stirring every 2 to 3 minutes, and cook just to al dente per the package instructions.

Drain in a colander, rinse under cold water to stop the cooking and bring it to room temperature, shake off excess water and transfer to a large bowl.

Cut the rested chicken into bite-sized cubes and add it to the pasta.

Add the diced cucumber, diced red onion, halved cherry tomatoes, sliced olives, chopped basil and crumbled feta.

Season with a kiss of sea salt and a generous amount of freshly cracked black pepper and mix well.

Whisk the extra virgin olive oil, lemon juice, Dijon mustard, grated garlic, dried oregano and crushed red pepper together with sea salt and black pepper.

Pour the dressing into the pasta salad and give it a final mix. Serve at room temperature or chilled.