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!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
dill & parsley mayonnaise(ContainsEgg)
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
mixed salad leaves
vinegar (balsamic or white wine)
Preheat the oven to 200°C/180°C fan-forced. Zest the lemon to get 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 salt, lemon zest, garlic and a pinch of pepper. Cut the pita pockets (see ingredients list) into 2cm squares.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. 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. Set aside to rest. 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.
While the chicken is cooking, combine the dill & parsley mayonnaise and a squeeze of lemon juice in a small bowl. Season to taste with salt and pepper and set aside. Cut the remaining lemon into wedges. TIP: Add more or less lemon juice to your taste
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 fast so keep an eye on them!
While the pita is baking, roughly chop the roasted almonds. Slice the tomato and cucumber into 1cm half-moons. In a medium bowl, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) and season with salt and pepper. Add the tomato, cucumber, mixed salad leaves and almonds to the bowl with the dressing and toss to coat. Just before serving, add the baked pita bread to the salad and toss to coat. TIP: Dress the salad and add the bread just before serving to keep the salad crisp!
Thickly 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 on the side.