Foolproof Greek-Style Double Chicken & Potato Salad
with Almonds & Parmesan
Feeling like something fresh and tasty, low-carb and easy? May we present our Greek-style chicken seasoned in garlic. Tender and simply yum, resting on top of a crisp salad, sprinkled with cheese and garnished with almonds, this dish is perfect to ring in these warmer days (or any day for that matter)!
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
Ingredients
1
Potato
1 sachet
Garlic & Herb Seasoning
1
tomato
1
cucumber
½ head
cos lettuce
3 clove
garlic
2 packet
chicken breast
1 packet
flaked almonds
(Contains Almond; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Cut potato into bite-sized chunks. • Set your air fryer to 200°C. Place potato into the air fryer basket. Sprinkle over half the garlic & herb seasoning and drizzle with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan forced. Prep potato as above. Place potato on a lined oven tray and flavour as above. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato, cucumber and cos lettuce (see ingredients). Finely chop garlic. • Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, half the garlic and the remaining garlic & herb seasoning. Set aside. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season with salt and pepper. Set aside.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and a splash of water, toss to coat.
• In a large bowl, combine herby roasted potatoes, tomato, cucumber, cos lettuce and a drizzle of balsamic & olive oil dressing. Season to taste. • Divide herby potato salad between bowls. • Top with chicken, garlic yoghurt and grated Parmesan cheese. • Sprinkle with toasted almonds to serve. Enjoy!