Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce.

Zest and juice lemon into a large bowl.

Peel and mince garlic. Add to the bowl with the lemon along with oil and spices. Whisk to combine the dressing.

Preheat a large skillet over medium-high heat.

While the skillet heats up, holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Place chicken in a medium bowl along with ⅓ of the dressing; turn to coat. (Reserve bowl with remaining dressing for the salad.)

Once the skillet is hot, add the chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat and set aside.

Meanwhile, using a clean cutting board, peel and mince shallots. Add to the bowl with the remaining dressing.

Trim and large dice cucumber. Add to the bowl.

Trim, seed, and large dice bell pepper. Add to the bowl.

Halve tomatoes crosswise and add to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

When the pasta is done, drain and rinse under cold water to cool. Add to the bowl, along with the feta, and stir to combine the pasta salad.

Thinly slice chicken into strips.

To serve, divide pasta salad between plates or bowls and top with sliced chicken. Enjoy!