Greek-Style Chicken & Panini Crouton Salad

Name: Greek-Style Chicken & Panini Crouton Salad with Zesty Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 1 olive oil; 1 packet chicken breast; 1 tomato; 1 bag Mixed Salad Leaves; ½ lemon; 1 packet Dill & Parsley Mayonnaise; 1 cucumber; 1 sachet Garlic & Herb Seasoning; 1 Wholemeal Panini; 1 packet flaked almonds; 1 drizzle vinegar (balsamic or white wine)

with Zesty Dill-Parsley Mayo

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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.

Tags:

Calorie Smart

•Under 40g carbs

•Easy Prep

Allergens:

Egg

•Soja

•Wheat

•Almond

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

tomato

1 bag

Mixed Salad Leaves

lemon

1 packet

Dill & Parsley Mayonnaise

(Contains: Egg, Soja; )

cucumber

1 sachet

Garlic & Herb Seasoning

Wholemeal Panini

(Contains: Soja, Wheat; )

1 packet

flaked almonds

(Contains: Almond; )

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2412 kJ

Fat30.6 g

of which saturates4.5 g

Carbohydrate31.4 g

of which sugars8.2 g

Dietary Fibre6.4 g

Protein40.8 g

Sodium857 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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!