Where would we be without Christine? She keeps our kitchen in tip-top shape, refining and retesting recipes to ensure the best result, every time. She creates delectable dishes like this, too, with lemony crushed potatoes we're all addicted to!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
Aussie spice blend(May be presentGluten)
mixed salad leaves
mustard cider dressing(ContainsSulphites)
dill & parsley mayonnaise(ContainsEggMay be presentTree Nuts)
Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Finely chop the garlic (or use a garlic press). Roughly chop the cucumber and tomato. Zest the lemon to get a generous pinch, then juice to get 1 tbs. Cut any remaining lemon into wedges.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 12-15 minutes. Drain. Return the saucepan to a medium-high heat, add the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the lemon juice, lemon zest, crumbled chicken stock cubes and the water and bring to the boil. Remove from the heat, add the potato and toss to coat. Lightly crush the potato with a potato masher or fork. Cover to keep warm.
While the potato is cooking, combine the chicken tenderloins, Aussie spice blend, the remaining garlic and a drizzle of olive oil in a medium bowl.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken. TIP: Don’t worry if your chicken gets a little charred during cooking. It adds to the flavour!
In a large bowl, add the mixed salad leaves, cucumber, tomato and mustard cider dressing and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp. In a medium bowl, combine the dill & parsley mayonnaise, Greek yoghurt and a generous pinch of salt and pepper.
Divide the chicken, salad and crushed lemon potatoes between plates. Spoon any resting juices over the chicken. Drizzle the chicken with some of the herbed yoghurt sauce and serve the remainder on the side. Serve with the lemon wedges.