Greek-Style Chicken, Avocado & 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.
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
½
lemon
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Chicken
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
flaked almonds
(Contains Almond; )
1
tomato
1
cucumber
1 bag
Mixed Salad Leaves
1
avocado
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• 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. Slice avocado in half, scoop out flesh and roughly chop. • In a third medium bowl, add a drizzle of vinegar and season with salt and pepper. Add tomato, cucumber, avocado, mixed salad leaves and toasted almonds and toss to coat.
• Add croutons to the salad bowl and toss to coat. • Divide avocado and panini crouton salad between bowls. Top with Greek-style chicken. • Drizzle with zesty dill-parsley mayo and serve with any remaining lemon wedges. Enjoy!