Greek Chicken Panzanella with Honey-Lemon Vinaigrette


Seriously Delish

Published by Houghton Mifflin Harcour

This image courtesy of Jessica Merchant

When I first learned about panzanella, I was all "whoa whoa whoa--I can have bread IN my salad?" It was a game changer. And it just so happens that Greek salads happen to be my favorite, because, come on--there are so many delicious things. Artichokes! Olives! Feta! Dill! It's one of the few salads that when I order one, I don't make any crazy requests or ask for something to be left off or do an exchange in dressing. I'm a server's worst nightmare. Sticking with the classic Greek theme, this salad is doused in a honey-lemon vinaigrette and tossed to perfection. It's almost reminiscent of a chopped salad (which is another favorite of mine) because there is so much going on other than lettuce, and it's all uniformly sized. Packed to the brim with flavor, this is definitely one of those salads that even the biggest salad hater could call a meal. Just ask me.


Preparation Time1 hr

Cooking MethodBaking



Kid FriendlyYes

OccasionCooking for a date

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free

MealDinner, Lunch

Type of DishMain Course Salad


  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • Juice of 2 lemons
  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups whole wheat bread cubes
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon garlic salt
  • 6 cups spring greens
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • 1 cucumber, chopped
  • 1?2 red onion, sliced
  • 1/2 pint cherry tomatoes, quartered
  • 1/2 cup kalamata olives, pitted and sliced
  • 4 ounces feta cheese, crumbled
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra virgin olive oil


  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.

  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.

  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.

  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.

  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.

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Very nice on a hot summer day. I made it as a composed salad rather than tossed as that is what my husband prefers. Still lots of yummy flavors.


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