Double Spiced Chicken & Warm Smokey Potato Salad
with Pre-Prepped Veggie Slaw
- Eggs
- Milk
- Milk
- May contain traces of allergens
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
660 g
Chicken Tenderloins
1 sachet
Vegetable Stock Pot
1 packet
Chopped Potato
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1
Julienned Carrot
1
Shredded Mozzarella
(Contains: Milk;)
1 packet
Dill
1 packet
Shredded Cabbage Mix
Utensils
Cooking Steps
ā¢ Boil the kettle. ā¢ Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder. ā¢ Cook chopped potato in the boiling water over medium-high heat until easily pierced with a fork, 8-12 minutes. ā¢ Drain potato, then return to saucepan. Add the butter, smokey aioli and cheddar cheese. Stir to combine and season to taste. Cover to keep warm.
ā¢ SPICY! The spice blend is mild, but use less if you're sensitive to heat. While the potato is cooking, combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a large bowl. Add chicken tenderloins, tossing to coat. ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. Cook in batches if your pan is getting crowded. TIP: Chicken is cooked through when it is no longer pink in the middle.
ā¢ While the chicken is cooking, thinly slice apple into wedges. Roughly chop baby spinach leaves. ā¢ In a second medium bowl, combine a drizzle of vinegar and olive oil. Season, then add slaw mix, apple, spinach and walnuts. Tear in parsley leaves. Toss to combine.
ā¢ Divide American-spiced chicken and warm smokey-potato salad between plates. ā¢ Serve with walnut apple slaw. Enjoy!
