Greek Chicken Panzanella with Honey-Lemon Vinaigrette

Step 1

For the chicken, preheat the oven to 375ºF. Add the chicken to a baking dish or resealable plastic bag. Whisk together the olive oil, lemon juice, dill, garlic, salt, and pepper. Pour the mixture over the chicken and set the dish or bag in the fridge to marinate for 30 minutes.

Step 2

For the croutons, place the bread cubes on a baking sheet and toss them with the olive oil and garlic salt. Bake the cubes until golden and crunchy, 10 to 12 minutes. Remove the sheet from the oven and let the croutons cool on the baking sheet.

Step 3

Heat a large nonstick skillet over medium heat. Remove the chicken from the dish or bag and add it to the skillet. Cook the chicken until golden on all sides, 10 minutes. Stir and flip the chicken a few times while cooking. Remove the chicken from the heat and set aside until ready to use.

Step 4

To assemble the salad, toss the spring greens and croutons with the salt and pepper and divide evenly among the plates. Add equal amounts of the artichoke heats, cucumber, onion, tomatoes, and olives to the plates. Add the chicken and top the salad with the crumbled feta.

Step 5

For the vinaigrette, whisk together the lemon juice, vinegar, honey, garlic, salt, and pepper in a bowl. Stream in the olive oil while continuing to whisk so the dressing comes together. Drizzle the dressing over the salad and toss.