Step 1: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add cooked chicken and sear for 5-7 minutes on each side until golden brown. Remove and let rest before dicing.

Step 2: In a large pot, bring salted water to boil and add pasta. Cook for 8-10 minutes until al dente. Drain without rinsing.

Step 3: Chop cherry tomatoes, slice cucumber, and mince red onion. Combine in a mixing bowl.

Step 4: Add cooled pasta and diced chicken to the bowl with vegetables. Gently toss, then fold in feta and olives.

Step 5: Drizzle another tablespoon of olive oil over the salad, season with salt and pepper, and fold to combine flavors.

Step 6: Cover and chill in the refrigerator for at least one hour before serving.