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Greek Chicken Panzanella With Honey-Lemon Vinaigrette Recipe

Greek Chicken Panzanella With Honey-Lemon Vinaigrette Recipe
Jessica Merchant•

Jessica Merchant, author of the blog How Sweet Eats, just released her first cookbook, Seriously Delish. This is good news for several reasons: she's hilarious, her food is excellent and there's nothing she makes that you can't. If your chopped salad game is non-existent or really bad, this Greek-style recipe from the "Salads, Soups and Vegetable-Like Things" section will be right up your alley. 

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! 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.

Reprinted with permission from Seriously Delish

Greek Chicken Panzanella With Honey-Lemon Vinaigrette Recipe
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Prep Time
45
minutes
Cook Time
30
minutes
Servings
2
Greek Chicken Panzanella With Honey-Lemon Vinaigrette Recipe
Total time: 1 hour, 15 minutes
Ingredients
  • 2 boneless
  • 2 tablespoons extra virgin olive oil
  • juice of 2 lemons
  • 2 cloves garlic
  • 1 tablespoon 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
  • 1 cucumber
  • 1/2 red onion
  • 1/2 pint cherry tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup Feta cheese
  • 3 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra virgin olive oil
Directions
  1. For the chicken, preheat the oven to 375°F.
  2. Add the chicken to a baking dish or resealable plastic bag.
  3. Whisk together the olive oil, lemon juice, dill, garlic, salt and pepper.
  4. Pour the mixture over the chicken and set the dish or bag in the fridge to marinate for 30 minutes.
  5. For the croutons, place the bread cubes on a baking sheet and toss them with the olive oil and garlic salt.
  6. Bake the cubes until golden and crunchy, 10 to 12 minutes.
  7. Remove the sheet from the oven and let the croutons cool on the baking sheet.
  8. Heat a large nonstick skillet over medium heat.
  9. Remove the chicken from the dish or bag and add it to the skillet.
  10. Cook the chicken until golden on all sides, 10 minutes. (Stir and flip the chicken a few times while cooking.)
  11. Remove the chicken from the heat and set aside until ready to use.
  12. To assemble the salad, toss the spring greens and croutons with the salt and pepper and divide evenly among the plates.
  13. Add equal amounts of the artichoke hearts, cucumber, onion, tomatoes and olives to the plates.
  14. Add the chicken and top the salad with the crumbled feta.
  15. For the vinaigrette, whisk together the lemon juice, vinegar, honey, garlic, salt and pepper in a bowl.
  16. Stream in the olive oil while continuing to whisk so the dressing comes together.
  17. Drizzle the dressing over the salad and toss.
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