Crumbed Chicken & Spinach Slaw
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Crumbed Chicken & Spinach Slaw

Crumbed Chicken & Spinach Slaw

with Spiced Potato Chunks & Smokey Aioli

Take some sneaky shortcuts - like quick-cooking chicken tenders and mayo instead of an egg wash for the crumb - and you'll have a home-cooked meal on the table before you know it.

Kid Friendly
Over 30g protein
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time


Serving amount

1 packet

chopped potato

1 packet

chicken tenderloins

1 packet


(Contains Egg;)

1 packet

Herb Crumbing Mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag

slaw mix

1 bag

baby spinach leaves

1 packet

smokey aioli

(Contains Egg; May be present: Milk. )

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2756 kJ
Fat26.3 g
of which saturates2.7 g
Carbohydrate54.8 g
of which sugars10.2 g
Protein47 g
Sodium1062 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Spread chopped potato over a large microwave-safe plate. Cover with a damp paper towel. • Microwave potato on high, 3 minutes. Drain any excess liquid, then place potato on a lined oven tray. • Drizzle with olive oil, sprinkle over Aussie spice blend, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.


• Meanwhile, place chicken tenderloins and mayonnaise in a medium bowl. Season with salt and pepper, then stir to coat. • In a shallow bowl, combine herb crumbing mix and a pinch of salt and pepper. • Dip each tenderloin into the crumbing mix. Set aside on a plate.


• Heat a large frying pan over medium-high heat with enough olive oil to coat base of pan. • Cook chicken until golden and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate. • Meanwhile, place slaw mix and baby spinach leaves in a second medium bowl. Drizzle with the vinegar and olive oil. Toss to coat. Season to taste.


• Divide quick crumbed chicken, slaw and spiced potato chunks between plates. • Serve with smokey aioli. Enjoy!