Double Crumbed Chicken Dippers & Garden Salad
with Birch & Waite Green Goddess Dressed Potatoes
- Wheat
- Gluten
- Sesame
- Eggs
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Bursting with garden herbs, zesty lemon and garlic, this stellar Green Goddess Dressing transforms a good meal into a spectacular one and pairs perfectly with our crumbed chicken, salad and potatoes. Gluten free*, with no added preservatives, no artificial colours or flavours, you’ll never want another salad dressing ever again! *Birch & Waite Green Goddess Dressing is gluten free, however, please be aware that the rest of the recipe ingredients may contain gluten. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
660 g
Chicken Breast
1
Carrot
1 sachet
Everything Garnish
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
2
Potato
1 packet
Tomato Relish
1
Cucumber
1
Green Goddess Dressing
Not included in your delivery
1 drizzle
olive oil
1.5 tbs
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle. Chop potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. • Drain and return to saucepan with chicken-style stock powder. Toss to coat and allow to cool.
• Meanwhile, grate carrot. Thinly slice tomato into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks, then cut into 2cm strips.
• In a shallow bowl, combine the plain flour and garlic & herb seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, everything garnish and a good drizzle of olive oil (2 tbs for 2P / 1/4 cup for 4P). • Dip chicken into flour mixture to coat, followed by egg, and finally in breadcrumbs. Set aside on a plate.
• Set your air fryer to 200°C. Place crumbed chicken fingers into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. TIP: No air-fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• In a large bowl, combine mixed salad leaves, tomato, carrot, a drizzle of vinegar and olive oil. Season to taste. • To the potato, add dill & parsley mayonnaise and toss to combine. Season to taste.
• Divide crumbed chicken fingers, Birch & Waite
Green Goddess dressed potatoes and garden salad
between plates.
• Serve with tomato relish. Enjoy!
