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1
For the chicken, preheat the oven to 375F.
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2
Add the chicken to a baking dish or resealable plastic bag.
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3
Whisk together the olive oil, lemon juice, dill, garlic, salt and pepper.
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4
Pour the mixture over the chicken and set the dish or bag in the fridge to marinate for 30 minutes.
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5
For the croutons, place the bread cubes on a baking sheet and toss them with the olive oil and garlic salt.
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6
Bake the cubes until golden and crunchy, 10 to 12 minutes.
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7
Remove the sheet from the oven and let the croutons cool on the baking sheet.
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8
Heat a large nonstick skillet over medium heat.
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9
Remove the chicken from the dish or bag and add it to the skillet.
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10
Cook the chicken until golden on all sides, 10 minutes.
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11
(Stir and flip the chicken a few times while cooking.)
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12
Remove the chicken from the heat and set aside until ready to use.
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13
To assemble the salad, toss the spring greens and croutons with the salt and pepper and divide evenly among the plates.
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14
Add equal amounts of the artichoke hearts, cucumber, onion, tomatoes and olives to the plates.
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15
Add the chicken and top the salad with the crumbled feta.
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16
For the vinaigrette, whisk together the lemon juice, vinegar, honey, garlic, salt and pepper in a bowl.
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17
Stream in the olive oil while continuing to whisk so the dressing comes together.
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18
Drizzle the dressing over the salad and toss.
