Greek Chicken Panzanella With Honey-Lemon Vinaigrette

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons extra virgin olive oil
• juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 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
• 1/2 cup Feta cheese, crumbled
• 3 tablespoons lemon juice, freshly squeezed
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 1 clove garlic, 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 375F.
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.
11. (Stir and flip the chicken a few times while cooking.)
12. Remove the chicken from the heat and set aside until ready to use.
13. To assemble the salad, toss the spring greens and croutons with the salt and pepper and divide evenly among the plates.
14. Add equal amounts of the artichoke hearts, cucumber, onion, tomatoes and olives to the plates.
15. Add the chicken and top the salad with the crumbled feta.
16. For the vinaigrette, whisk together the lemon juice, vinegar, honey, garlic, salt and pepper in a bowl.
17. Stream in the olive oil while continuing to whisk so the dressing comes together.
18. Drizzle the dressing over the salad and toss.

chicken breasts, extra virgin olive oil, lemons, garlic, fresh dill, salt, freshly ground black pepper, whole wheat bread, extra virgin olive oil, garlic salt, spring greens, salt, freshly ground black pepper, cucumber, red onion, cherry tomatoes, olives, feta cheese, lemon juice, red wine vinegar, honey, clove garlic, salt, freshly ground black pepper, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/greek-chicken-panzanella-with-honey-lemon-vinaigrette-recipe/ (may not work)