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.
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
Instructions
• 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!