Season the boneless chicken breasts with salt and pepper, then cook in extra virgin olive oil over medium heat until golden and fully cooked—about 6 minutes per side. Let it rest before dicing.

In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, following package instructions (usually 8-10 minutes). Drain and do not rinse.

While the pasta cooks, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion. Combine them along with the olives in a large mixing bowl.

Once the pasta is cooled, add it to the bowl of chopped vegetables along with the diced chicken.

Drizzle the olive oil and freshly squeezed lemon juice over the salad ingredients. Toss everything gently to combine, and adjust the seasoning to taste before serving chilled.