Cook the seasoned chicken in a skillet over medium heat with a splash of extra virgin olive oil until golden brown and cooked through, about 6-8 minutes. Let it rest before dicing.

Bring a large pot of salted water to boil, add pasta, and cook according to package instructions until al dente. Drain without rinsing.

Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.

In a large mixing bowl, combine the diced chicken, cooked pasta, chopped vegetables, crumbled feta cheese, and kalamata olives. Stir gently to combine.

Drizzle olive oil and fresh lemon juice over the mixture and toss gently to coat.

Taste the salad and adjust the seasoning if necessary.

Chill the salad in the fridge for at least 30 minutes before serving.