Greek Panzanella Salad

panzanella chopped salad with croutons

An epic chopped salad with croutons loaded with fresh veggies, protein, and a delicious Dijon dressing.


  • 1 lb chicken breasts, cubed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 medium tomatoes, sliced into wedges
  • 1 English cucumber, sliced in half-moons
  • 1/2 small red onion, sliced
  • 1/4 cup chopped basil
  • 1 cup croutons
  • 1/4 cup feta cheese crumbles
  • 1/2 cup Dijon Vinaigrettete


  1. Pat dry chicken breast cubes and season with garlic powder, salt, and pepper.
  2. In a large pan, heat up oil and add the chicken pieces. Cook, stirring throughout, for about 7 to 9 minutes, until the chicken pieces are done and have reached an internal temperature of 165F. Turn off the heat, and remove the chicken from the pan onto a plate.
  3. In a large bowl, place tomatoes, cucumber, red onion, cooked chicken pieces, chopped basil, and croutons. Sprinkle feta cheese over the top. Pour vinaigrette and toss to combine. Serve immediately.



Two other dressings that pair great with this salad are my Balsamic Vinaigrette recipe and the Citrus Vinaigrette.