Step 1

For the chicken:

Step 2

In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 2 hours.

Step 3

Preheat a grill or grill pan to medium-high.

Step 4

Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.

Step 5

For the breadcrumbs:

Step 6

In a medium skillet, heat the butter, olive oil and garlic over low heat until the butter melts. Add the breadcrumbs and salt, and toss to coat. Increase heat to medium-high and cook until breadcrumbs are golden brown, stirring often, about 3 minutes.

Step 7

For the dressing:

Step 8

Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.

Step 9

For the pasta salad:

Step 10

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions.

Step 11

Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.

Step 12

When cool, stir in the tomatoes, cucumber, basil and parsley. Top with the feta, sliced chicken and breadcrumbs.