# Directions:
01 - Slice chicken breasts into bite-sized pieces. Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, oregano, garlic powder, salt, and pepper in the third.
02 - Dredge each chicken piece in flour, shaking off excess. Dip into egg wash, then press firmly into panko mixture to coat evenly. Transfer to a plate until ready to fry.
03 - Heat olive oil in large skillet over medium-high heat. Fry chicken in batches without overcrowding, 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
04 - Bring large pot of salted water to rolling boil. Cook pasta according to package directions until firm to the bite. Drain thoroughly and toss with 1 tablespoon olive oil to prevent sticking.
05 - Combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley in large mixing bowl.
06 - Whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified. Pour over salad mixture and toss gently to combine.
07 - Combine cooked pasta with dressed Greek salad mixture in large serving bowl, tossing well to distribute flavors. Top with crispy chicken bites. Garnish with additional feta and parsley if desired. Serve immediately while chicken remains crisp.
