BBQ-Glazed Chicken & Ranch Potato Salad

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • While the potato is cooking, drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes (cover the pan with a lid if the kernels are popping out). Transfer to a large bowl. • Meanwhile in a medium bowl combine All-American spice blend a drizzle of olive oil and a pinch of salt. Add chicken breast turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan this adds to the flavour!

• While the chicken is cooking, roughly chop baby spinach leaves. • Add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil to the bowl with the charred corn. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of hot water.

Little cooks: Take the lead by tossing the slaw!