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Greek-Style Chicken & Panini Crouton Salad
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Greek-Style Chicken & Panini Crouton Salad

Greek-Style Chicken & Panini Crouton Salad

with Zesty Dill-Parsley Mayo

We love a salad studded with panini croutons and crunchy almonds. There's nothing quite like it. Garlicky Greek chicken is topped off with this incredible dill and parsley mayonnaise - you won't know which bit to eat first!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Under 650kcal
Under 40g carbs
Quick Prep
Over 30g protein
Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes


Serving amount




Wholemeal Panini

(Contains Gluten, Soy; )

1 sachet

Garlic & Herb Seasoning

1 packet

Diced Chicken

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 packet

flaked almonds

(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )





1 bag

Mixed Salad Leaves

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)2188 kJ
Fat24.1 g
of which saturates3.3 g
Carbohydrate31.2 g
of which sugars8 g
Dietary Fibre6.4 g
Protein41.7 g
Sodium787 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. • Zest lemon to get a pinch, then cut into wedges. • Cut or tear wholemeal panini into bite-sized chunks. • In a medium bowl, combine garlic & herb seasoning, lemon zest, a good drizzle of olive oil and a pinch of salt. Add diced chicken and toss to coat. • In a small bowl, combine dill & parsley mayonnaise and a squeeze of lemon juice. Season to taste with salt and pepper and set aside.


• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.


• While the chicken is cooking, combine panini croutons, a drizzle of olive oil and season with salt and pepper in a second medium bowl. • Place croutons on a lined oven tray, then bake for 4-5 minutes. • Meanwhile, wipe out the frying pan, then return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside. • Roughly chop tomato and cucumber. • In a third medium bowl, add a drizzle of vinegar and season with salt and pepper. Add tomato, cucumber, mixed salad leaves and toasted almonds to the bowl. Toss to coat.


• Add croutons to the salad bowl and toss to coat. • Divide panini crouton salad between bowls. Top with Greek-style chicken. • Drizzle with zesty dill-parsley mayo and serve with any remaining lemon wedges. Enjoy!