
Our tried-and-true Aussie spice blend saves the day! A new winner of a chicken dinner, this one comes complete with a creamy, herby salad with a touch of tartness from the apple, plus baked croutons for that crunch factor.
1
Baby Cos Lettuce
1 packet
Baby Spinach Leaves
660 g
Chicken Tenderloins
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond)
1
Cucumber
2 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Red Apple
1 sachet
Aussie Spice Blend
1 drizzle
olive oil

• Set air fryer to 200°C. Cut or tear bake-at-home ciabatta into 1cm chunks. • Place croutons into an air fryer basket and cook, until golden and slightly crisp, 2-3 minutes. Transfer to a large bowl. • Sprinkle chicken tenderloins with Aussie spice blend. • Once croutons are done, place chicken into air fryer basket and cook, until browned and cooked through, 8-10 minutes (cook in batches if needed). TIP: No air fryer? Preheat oven to 240°C/200°C fan-forced. Place chicken tenderloins on one side of a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Turn to coat. Place ciabatta chunks on the other side of the oven tray. Bake until chicken is cooked through (when no longer pink inside) and croutons are golden, 8-10 minutes.

• Meanwhile, thinly slice apple into wedges. • Roughly chop baby spinach leaves. • Thinly slice cucumber into half-moons. • Finely shred baby cos lettuce.

• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add baby cos lettuce, cucumber, spinach and slightly cooled croutons. Season, then toss to coat.

• Divide creamy slaw between plates. Top with Aussie chicken. • Pour over any juices from the oven tray to serve. Enjoy!