German-Style Herby Chicken Tenders
with Spiced Mustard Potato Salad & Mixed Leaves
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Get ready to channel your inner Berliner with these juicy, spiced chicken tenderloins that bring serious pub-style satisfaction to your plate. They’re paired with a rich, velvety potato salad spiked with tangy mustard, while a simple toss of mixed leaves keeps things fresh. It’s a hearty, effortless nod to German comfort food that’s bound to satisfy.
Ingredients
2
Potato
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
330 g
Chicken Tenderloins
1
Cucumber
1
Spring Onion
1 packet
Parsley
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or red wine)
Utensils
Cooking Steps
• Boil the kettle. Peel potato and cut into large 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 a fork,
12-15 minutes.
• Drain potato and rinse under cold water to cool slightly. Transfer to a large bowl.
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook
paprika spice blend until fragrant, 1 minute.
• Return potato to saucepan, then toss to coat. Allow to cool slightly.
- Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, slice cucumber into half-moons.
• Thinly slice spring onion.
• Roughly chop parsley.
• To the saucepan with the cooled potato, add mustard mayo, cucumber, spring onion and parsley. Gently stir to combine. Season to taste with salt and pepper.
• In a medium bowl, combine mixed salad leaves and a drizzle of olive oil and vinegar.
• Divide German-style herby chicken tenders, spiced mustard potato salad and mixed leaves between plates to serve. Enjoy!
