Grilled Chicken Greek Panzanella Salad
Recipe type: Main
Cuisine: Greek
Serves: 4
For Grilled Chicken
  • 2 chicken breasts
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ chili powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
For The Croutons
  • 1 slice multigrain or ancient grain bread, diced
  • 1 tablespoon olive oil
For Panzanella
  • 1 cup cucumber, diced
  • 1 cup grape tomatoes, halved
  • ¼ cup red onions, thinly sliced
  • ½ cup Kalamata olives, halved
  • ½ cup Feta cheese, cubed
  • 3 lettuce leaves, torn
  • ¼ cup basil leaves, thinly sliced
For The Vinaigrette
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon whole grain mustard
  • 1 teaspoon maple syrup
  • ⅓ cup olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  1. Preheat the oven to 400 F.
  2. Lightly brush your stovetop grill pan with olive oil and heat the pan for about 4-minutes on a medium heat.
  3. In a small bowl combine all spices for grilled chicken. Brush chicken with olive oil and generously rub it with a mix of spices.
  4. Place chicken breast on a grill and cook it untouched for 4 minutes. Flip to the other side and cook for 4 more minutes. Transfer chicken together with a grill pan into the oven and cook for 9 minutes or until the meat thermometer inserted in the beginning of baking reaches 165 F. Remove from the oven, let the chicken cool and slice it into ½ inch pieces.
  5. Meanwhile, heat a medium skillet and over medium heat for 4 minutes. Add 1 tablespoon of olive oil and diced bread. Toss the bread to coat in oil and toast until slightly browned on sides, about 4-5 minutes. Remove from the heat and set aside.
  6. In a large bowl combine all Panzanella ingredients, croutons and grilled chicken.
  7. In a small bowl whisk together all vinaigrette ingredients and drizzle over Panzanella.
  8. Serve immediately!
Recipe by Lavender & Macarons at