Foolproof Spiced Chicken & Nutty Apple Slaw
with Smokey Aioli Potato Salad
- Eggs
- Milk
- Walnut
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our All-American spice blend and smokey aioli come in handy for amping up the flavour of the chicken and potato salad - leaving you to do very little!
Ingredients
1 sachet
All-American Spice Blend
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1 sachet
Vegetable Stock Pot
1
Red Apple
1 packet
Slaw Mix
1 packet
Chopped Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Walnuts
(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with the boiling water. Add stock concentrate. Cook
chopped potato in the boiling water over medium-high heat until easily pierced
with a fork, 8-12 minutes.
• Drain potato, then return to saucepan. Add the butter, smokey aioli and
Cheddar cheese. Stir to combine and season to taste with salt and pepper. Cover
to keep warm.
• While the potato is cooking, combine All-American spice blend, a pinch of salt
and pepper and a drizzle of olive oil in a medium bowl. Add chicken tenderloins
and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
chicken until browned and cooked through (when no longer pink inside),
3-4 minutes each side.
TIP: Chicken is cooked through when it’s no longer pink inside!
• While the chicken is cooking, thinly slice apple into wedges. Roughly chop baby
spinach leaves.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive
oil. Season to taste. Add slaw mix, apple, spinach and walnuts. Tear in parsley
leaves and toss to combine.
• Divide spiced chicken and smokey aioli potato salad between plates.
• Serve with nutty apple slaw. Enjoy!
