Wholemeal Lebanese bread
1 clove of garlic
1 tub of dill and parsley mayonnaise (2 tbs)
1 packet of free-range chicken breast
1 packet silvered almonds (2 tbs)
1 bag of lettuce mix
Balsamic or red wine vinegar (1 tbs)
Preheat the oven to 200°C/180°C fan- forced. Slice the wholemeal Lebanese bread into 2 cm squares. Slice the lemon into wedges. Peel and crush the garlic. Slice the cucumber into half-moons.
Place the Lebanese bread squares in a single layer on the first oven tray lined with baking paper. Spray or drizzle with olive oil and place in the oven to bake for 5 minutes, or until golden. Set aside.
While the bread is baking, combine
the dill and parsley mayonnaise and the juice from a lemon wedge in a small bowl.
TIP: Add as much or as little lemon juice as you like depending on your taste preference. Season to taste with a pinch of salt and pepper and set aside.
In a medium bowl, toss the free-range chicken breast with a good drizzle of olive oil, the garlic and a pinch of salt and pepper. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast for 2-3 minutes, or until golden. Set aside. Return the frying pan to a medium-high heat and add the chicken breast. Cook for 2 minutes on each side, or until lightly browned. Transfer the chicken to the second oven tray lined with baking paper and place in the oven to bake for 14 minutes, or until cooked through. Slice into 1 cm thick slices.
While the chicken is cooking, combine the cucumber, the lettuce mix, the slivered almonds and the Lebanese bread in a medium bowl. In a small jug, whisk the vinegar and a good drizzle of olive oil and season to taste with a pinch of salt and pepper. Pour the dressing over the salad and toss to coat.
Divide the sliced chicken and the crunchy bread and almond salad between plates. Drizzle the chicken with the dill and parsley mayo sauce and serve the remaining lemon wedges on the side.
This is an edited recipe extract provided by HelloFresh.