Greek-Style Chicken
with Crouton Salad & Dill Parsley Mayo
- Eggs
- Soy
- Almond
- Wheat
- Gluten
- Lupin
- Sesame
- Almond
- Hazelnut
- Eggs
- Milk
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Tomato
1
Cucumber
1 packet
Flaked Almonds
(Contains: Almond; )
1
Lemon
1
Ciabatta
(Contains: Soy, Wheat, Gluten; May be present: Lupin, Sesame, Almond, Hazelnut, Eggs, Milk)
320 g
Chicken Breast
Nutrition Values
Cooking Steps
Preheat oven to 200°C/180°C fan-forced if you have swapped to chicken breast.
Season chicken breast on both sides. Heat frying pan as above. Cook chicken until browned, 2 minutes each side. Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes.
• 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!
