Quick Chicken Tenders, Haloumi & Spinach Slaw
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Quick Chicken Tenders, Haloumi & Spinach Slaw

Quick Chicken Tenders, Haloumi & Spinach Slaw

with Spiced Potato Chunks & Garlic Aioli

Take some sneaky shortcuts - like quick-cooking chicken tenders and mayo instead of an egg wash for the crumb - and you'll have a home-cooked meal on the table before you know it.

Kid Friendly
Quick Prep

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.

Preparation Time25 minutes
Cooking Time


Serving amount

1 bag

chopped potato

1 sachet

Aussie spice blend

1 packet

chicken tenderloins

1 packet


(Contains Egg;)

1 packet

Herb Crumbing Mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

slaw mix

1 bag

baby spinach leaves

1 packet

garlic aioli

(Contains Egg;)

1 packet


(Contains Milk;)

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)3908 kJ
Fat49 g
of which saturates17.1 g
Carbohydrate56 g
of which sugars11.2 g
Protein64.1 g
Sodium2097 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. Spread chopped potato over a large microwave-safe plate. Cover with a damp paper towel. • Microwave potato on high, 3 minutes. Drain any excess liquid, then place potato on a lined oven tray. • Drizzle with olive oil, sprinkle over Aussie spice blend, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.


• Meanwhile, place chicken tenderloins and mayonnaise in a medium bowl. Season with salt and pepper, then stir to coat. • In a shallow bowl, combine herb crumbing mix and a pinch of salt and pepper. • Dip each tenderloin into the crumbing mix. Set aside on a plate.


• Heat a large frying pan over medium-high heat with enough olive oil to coat base of pan. • Cook chicken until golden and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate. • When chicken has 5 minutes remaining, drain haloumi and pat dry. Heat a second large frying pan with a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Meanwhile, place slaw mix and baby spinach leaves in a second medium bowl. Drizzle with the vinegar and olive oil. Toss to coat. Season to taste.


• Divide quick crumbed chicken, haloumi, slaw and spiced potato chunks between plates. • Serve with garlic aioli. Enjoy!