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.
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
Ingredients
1 packet
chicken breast
1
tomato
1 bag
Mixed Salad Leaves
½
lemon
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
cucumber
1 sachet
Garlic & Herb Seasoning
1
Wholemeal Panini
(Contains Gluten, Soy; )
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
1
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• Preheat oven to 200°C/180°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 chicken breast 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 medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a lined oven tray and bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it is 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. • When the chicken has 5 minutes remaining, add croutons to one side of the tray and bake for 4-5 minutes. • While the panini is baking, wipe out frying pan and return to medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. • 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 and toss to coat. Just before serving, add croutons to the salad and toss to coat.
TIP: Add the lemon juice to your taste.
TIP: The flaked almonds can burn fast so keep an eye on them!
• Thickly slice chicken. Divide Greek-style chicken and panini crouton salad between plates. • Drizzle with zesty dill-parsley mayo and serve with any remaining lemon wedges. Enjoy!
