Southern-Style Chicken & Aioli Slaw Spread
with Potato Wedges, Corn & Jalapeños
- Eggs
- Milk
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
Create your perfect chicken plate for dinner tonight with spiced chicken, corn on the cob and aioli slaw and all your favourite toppings - like pickled jalapeños, BBQ sauce and Cheddar cheese. Fresh, customisable and full of flavour!
Ingredients
2
Potato
1
Corn
330 g
Chicken Breast
1 sachet
All-American Spice Blend
1 packet
Slaw Mix
1 packet
Garlic Aioli
(Contains: Eggs)
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame.)
1 packet
Pickled Jalapeños
1 packet
Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive
oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between
two trays.
• Meanwhile, cut corn cobs in half.
• Place on a second lined oven tray, drizzle with
olive oil, season with salt and toss to coat.
• Roast until tender and slightly charred, 15-20 minutes.
• Place your hand flat on top of chicken breast and
slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken steaks,
All-American spice blend and a drizzle of olive oil,
then season with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is
getting crowded).
TIP: Chicken is cooked through when it’s no longer pink inside.
• While chicken is cooking, in a second medium bowl,
add slaw mix and garlic aioli, then toss to coat.
Season to taste.
Little cooks: Help toss the slaw!
• Slice chicken.
• Bring everything to the table. Build your own plate
with Southern-style chicken, slaw, potato wedges,
corn, BBQ sauce, pickled jalapeños (if using) and
Cheddar cheese to serve. Enjoy!
If you’ve added mini flour tortillas: Heat the tortillas
on a microwave-safe plate in 10 second bursts, until
warmed through.
Little cooks: Take the lead and help plate up the dish!
