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Greek Chicken Salad Paninis

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Recipe Ingredients

  • 2 panini rolls, halved
  • 1 red onion, finely sliced
  • 75g feta cheese, crumbled
  • 1⁄2 cucumber, roughly chopped
  • 40g black olives, pitted and chopped
  • 2 tomatoes, sliced into rounds
  • 2 cooked skinless chicken breasts, thinly sliced



  • 1 tbsp each wholegrain mustard and clear honey
  • 1⁄2 tsp dried origanum
  • 11⁄2 tbsp white-wine vinegar
  • 3 tbsp extra-virgin olive oil


Recipe Directions

1. Heat a griddle pan until hot. Cook the panini halves on the griddle,  cut-side down, for 2 to 3 minutes until charred lines appear. Put each panini half on a plate, cut-side up.

2. In a bowl, whisk together dressing ingredients. Brush a little over the cut sides of each panini half.

3. In a large bowl, toss together the onion, feta, cucumber and olives. Arrange a quarter of the tomato slices on top of each piece of bread, then top with a quarter of the onion mixture. Lay a quarter of the chicken slices

over each serving and drizzle a quarter of the remaining dressing over each. Serve immediately.

EACH SERVING About 1 580kJ, 17g fat (5g saturated), 31g carbohydrate (8g total sugars), 28g protein, 3g fibre.


Each Serving:

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