Easy Aussie-Spiced Chicken
with Potato Salad & Cheesy Spinach Slaw- Milk
- Eggs
This crowd-pleasing meal requires zero oven time and is perfect for the warmer weather. Our Aussie spice blend and herby mayo come in handy for amping up the flavour of the chicken and potato salad - leaving you to do very little!
Ingredients
2
potato
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 packet
chicken tenderloins
1
apple
1 bag
Deluxe Slaw Mix
1 packet
grated Parmesan cheese
(Contains: Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Add the boiling water to a medium saucepan over a medium-high heat. Add potato and a good pinch of salt and cook until easily pierced with a knife, 12-15 minutes. • Drain potato and return to pan. Add the butter and dill & parsley mayonnaise. Toss to combine and season to taste. Cover to keep warm.
• While potato is cooking, combine Aussie 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 a medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, thinly slice apple into wedges. Roughly chop baby spinach leaves. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, apple, spinach and grated Parmesan cheese. Toss to combine.
• Divide Aussie-spiced chicken and potato salad between plates. • Serve with cheesy spinach slaw.
