Fill a stockpot halfway with water, season generously with salt, and heat with a high heat

At the same time, heat a fry pan with a medium heat

While the pan is heating, add the chicken breast over some paper towels and pat dry, then add the chicken over some saran wrap, place another layer of saran wrap over the chicken, and using a meat mallet, gently pound down on it until you get an even thickness all around of 1/2 inch (1.25 cm), then add the olive oil over the flattened chicken and rub it all over, and season with salt & pepper on both sides

Once the fry pan is nice and hot, add in the chicken breast and cook for 6 to 7 minutes per side or until fully cooked through (at least 165 F - 74 C in the thickest part), then remove from the pan and transfer to a cutting board

When the water comes to a boil in the stockpot, add in the pasta and cook until al dente (check package instructions), then drain into a colander and rinse under cold water, shake off any excess water, and transfer the pasta into a large bowl

Once the chicken is cool enough to handle, cut it into bite-sized cubes, then add them into the bowl with the pasta, along with the cucumber, red onion, cherry tomatoes, black olives, basil, feta cheese, and season with salt & pepper, gently mix together

To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, Dijon mustard, grated garlic, oregano, crushed red pepper, and season with salt & pepper, whisk together

Pour the dressing over the salad and mix together until well mixed, serve at room temperature or chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!