Herb-Crumbed Chicken & Bacon Potato Salad
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Herb-Crumbed Chicken & Bacon Potato Salad

Herb-Crumbed Chicken & Bacon Potato Salad

with Green Beans & Baby Spinach

What better way to perk up juicy chicken breast than with a herby panko crumb? Serve with a loaded potato salad, complete with baby spinach for an extra dose of greens and our mustard mayo for creaminess and tang.

Tags:
Kid Friendly
Allergens:
Gluten
•Egg
•Wheat

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

Preparation Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

½

lemon

1 packet

green beans

2

potato

2 clove

garlic

2 sprig

rosemary

1 sprig

spring onion

1 packet

chicken breast

1 packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

diced bacon

(May be present: Soy. )

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

1 packet

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

salt (for the crumb)

2 tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

¼ tsp

salt (for the potato)

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Nutritional Values

Energy (kJ)3169 kJ
Calories757 kcal
Fat33.1 g
of which saturates6.5 g
Carbohydrate53.7 g
of which sugars8.1 g
Dietary Fibre9.4 g
Protein58.5 g
Sodium2075 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Large Frying Pan

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. • Zest lemon to get a generous pinch, then slice into wedges. Peel potato and chop into large chunks. Trim and roughly chop green beans. Finely chop garlic. Pick rosemary leaves, then finely chop. Roughly chop spring onion. • Place your hand flat on top of each chicken breast and slice horizontally to make two thin steaks.

2
2

• Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • When potato has 4 minutes remaining, add green beans to saucepan and cook until just tender. Drain potato and green beans, then transfer to a bowl to cool.

3
3

• While potato is cooking, combine the salt (for the crumb) and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine rosemary, garlic, lemon zest, panko breadcrumbs and a good pinch of salt and pepper. • Dip chicken into flour mixture to coat, then into the egg and finally in the herb-panko mixture. Transfer to a plate.

4
4

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. When oil is hot, cook chicken until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• Return saucepan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 4-5 minutes. • Transfer to a large bowl. Add mustard mayo, a drizzle of olive oil, a squeeze of lemon juice and the salt (for the salad). Season with pepper, then add potato, green beans, baby spinach leaves and spring onions. Toss to coat.

6
6

• Divide chicken and bacon, potato and green bean salad between plates. • Serve with any remaining lemon wedges. Enjoy!