Season the chicken breast with salt, pepper, and your favorite herbs. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side until golden and the internal temperature reaches 165°F. Let it rest before dicing.

Bring a large pot of water to a boil and add salt. Stir in the pasta and cook for 8-10 minutes until al dente. Drain the pasta and set aside to cool.

Prepare the vegetables by dicing the cucumber and halving the cherry tomatoes. Chop the red onion and soak briefly if desired.

In a large bowl, combine the cooked pasta, diced chicken, cucumber, cherry tomatoes, and red onion. Crumble in the feta and add the pitted olives.

Drizzle with olive oil and lemon juice, sprinkle in the Italian herbs, and toss gently to coat.

Chill in the refrigerator for at least 30 minutes before serving.