We love a salad studded with shards of pita bread 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!
dill & parsley mayonnaise
(ContainsEgg,Royal Jelly, Bee Pollen, Propolis,Traces of Tree Nuts,May contain traces of allergens)
mixed salad leaves
vinegar (balsamic or white wine)
Preheat the oven to 200°C/180°C fan-forced. Zest the lemon until you have 2 tsp for 2 people / 1 tbs for 4 people. Finely chop the garlic (or use a garlic press). In a medium bowl, toss the chicken breast with a good drizzle of olive oil, the lemon zest, garlic, salt (see ingredients list) and a pinch of pepper.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Once hot, add the chicken breast and cook for 2 minutes on each side, or until lightly browned, then transfer to an oven tray lined with baking paper. Bake for 8-12 minutes, or until cooked through. TIP: The cooking time may vary depending on the thickness of the fillet. TIP: The chicken is cooked through when it is no longer pink in the middle. Set aside to rest.
While the chicken is cooking, combine the dill & parsley mayonnaise and a squeeze of lemon juice in a small bowl. TIP: Add the lemon juice to your taste. Season to taste with salt and pepper and set aside.
Roughly chop the roasted almonds. Slice the tomato and cucumber into 1cm half-moons. Cut the remaining lemon into wedges.
Cut the pita pockets (see ingredients list) into 2cm squares. Place the pita bread squares on a second oven tray lined with baking paper. Season generously with salt and pepper, spray (or drizzle) with olive oil and toss to coat. Spread in a single layer and bake for 5 minutes, or until golden. TIP: Spreading the bread in a single layer helps it to cook evenly. TIP: They can burn quickly so keep an eye on them!
While the pita is baking, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl and season to taste with salt and pepper.
Just before serving, add the baked pita bread and mixed salad leaves to the dressing and toss to coat. Add the tomato, cucumber and almonds to the salad and toss to coat. TIP: Toss just before serving to keep the leaves and pita crisp!
Thinly slice the chicken. Divide the Greek-style chicken and the pita bread salad between plates. Drizzle with the dill parsley mayo and serve with lemon wedges. TIP: For the low-calorie version, just use 1/2 the dill parsley mayo