I enjoy how the lightly toasted bread cubes soak up the lemony, herby dressing without turning mushy. I appreciate the combination of crisp romaine, sweet red bell peppers, tangy pepperoncini, and creamy feta. The chicken bakes up perfectly juicy, and the whole dish comes together with simple ingredients that create bold flavor.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 ounces cubed French bread baguette* Cooking spray 1 tablespoon chopped fresh oregano (I used dried because I’m cheap) 3 tablespoons olive oil 1 1/2 tablespoons lemon juice 2 teaspoons minced garlic 2 teaspoons grated lemon rind 1/8 teaspoon crushed red pepper 1 pound skinless, boneless chicken breast halves 1/4 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 3 cups chopped romaine lettuce 1 cup sliced red bell pepper (about 1 large) 1/2 cup sliced pepperoncini peppers, drained 1.5 ounces feta cheese, crumbled (about 1/3 cup)
Directions
I preheat the broiler to high. I place the cubed baguette on a baking sheet, coat it with cooking spray, and broil for about 2 minutes, turning once, until the edges are browned.
I reduce the oven temperature to 425°.
In a large bowl, I whisk together the oregano, olive oil, lemon juice, garlic, lemon rind, and crushed red pepper. I set this aside.
I heat an ovenproof skillet over medium-high heat and coat it with cooking spray. I sprinkle the chicken with black pepper and salt, then add it to the pan. I cook it for 4 minutes per side until browned.
I transfer the skillet to the oven and bake at 425° for about 10 minutes, or until the chicken reaches 165°. I remove the pan and let the chicken rest for 5 minutes before slicing thinly across the grain.
I add the toasted bread cubes, romaine lettuce, red bell pepper, pepperoncini, and feta to the bowl with the dressing and toss well.
I divide about 1 1/3 cups of salad among 4 plates and top each with roughly 3 ounces of sliced chicken.
I sometimes add kalamata olives for extra briny flavor. When I want more crunch, I throw in cucumbers. I also like swapping the feta for goat cheese for a creamier texture. If I’m in a hurry, I use store-bought croutons instead of broiled bread cubes to save time.
Storage/Reheating
I keep the components separate if I’m planning ahead. The salad (without bread) stays crisp in the refrigerator for 1–2 days. The toasted bread stores well at room temperature in an airtight container for a day. The cooked chicken lasts up to 4 days in the fridge. I assemble everything right before serving so the textures stay fresh.
FAQs
How can I keep the bread from getting too soggy?
I add it right before serving so it stays lightly crisp on the outside while absorbing just enough dressing.
Can I grill the chicken instead of baking it?
Yes, I grill it when I want added smoky flavor.
Can I use store-bought croutons?
Absolutely. They will be crunchier, but they save time.
What lettuce works best?
I like romaine because it stays crisp, but mixed greens or spinach can work as well.
Can I make the dressing ahead of time?
Yes, I whisk it together up to a day in advance and store it in the fridge.
Can I use dried oregano instead of fresh?
Yes, I often do. The flavor is slightly stronger, so I adjust to taste.
How do I slice the chicken for the best texture?
I slice thinly across the grain so it stays tender.
Can I turn this into a vegetarian salad?
Yes, I leave out the chicken or replace it with chickpeas.
Is this salad good for meal prep?
It is if I store the components separately and toss just before eating.
Can I add more vegetables?
Definitely. Cucumbers, tomatoes, or red onions fit beautifully.
Conclusion
I love how this Greek Chicken Bread Salad combines freshness, texture, and bold flavor in every bite. It’s simple enough for a weeknight meal but delicious enough to bring to a gathering, and it always reminds me how satisfying a great salad can be.
A bright and hearty Greek-inspired salad featuring juicy baked chicken, toasted bread cubes, crisp romaine, and vibrant Mediterranean vegetables tossed in a lemon-herb dressing.
Ingredients
3 ounces cubed French bread baguette
Cooking spray
1 tablespoon chopped fresh oregano (or dried)
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
2 teaspoons minced garlic
2 teaspoons grated lemon rind
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1 cup sliced red bell pepper
1/2 cup sliced pepperoncini peppers, drained
1.5 ounces feta cheese, crumbled (about 1/3 cup)
Instructions
Preheat the broiler to high. Place the cubed baguette on a baking sheet, spray with cooking spray, and broil for about 2 minutes, turning once, until lightly browned.
Reduce oven temperature to 425°F.
In a large bowl, whisk together oregano, olive oil, lemon juice, garlic, lemon rind, and crushed red pepper. Set aside.
Heat an ovenproof skillet over medium-high heat and coat with cooking spray. Season chicken with black pepper and salt, then sear for 4 minutes per side until browned.
Transfer skillet to the oven and bake for about 10 minutes or until chicken reaches 165°F. Let rest for 5 minutes, then slice thinly across the grain.
Add toasted bread, romaine, red bell pepper, pepperoncini, and feta to the dressing and toss to coat.
Divide about 1 1/3 cups of salad among 4 plates and top each with roughly 3 ounces of sliced chicken.
Notes
Add kalamata olives for extra briny flavor.
Include cucumbers for added crunch.
Swap feta for goat cheese for a creamier texture.
Use store-bought croutons if short on time.
Store ingredients separately to maintain texture for meal prep.
