Easy Crumbed Chicken Strips & Creamy Potatoes
with Cucumber-Cos Salad
- Eggs
- Soy
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Treat your tastebuds to a seaside classic with delicate chicken breast strips, coated in a golden one-step crumb for the ultimate crunch. Served alongside a refreshing cucumber and cos lettuce salad and creamy potatoes tossed in a creamy herb mayo, this fresh and light dish is a real winner for a relaxed family dinner.
Ingredients
3
Potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1
Cos Lettuce
1 packet
one-step coater
(Contains: Gluten, Wheat May be present: Soy)
320 g
Chicken Breast Strips
1
Cucumber
Not included in your delivery
2 tbs
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition
You will need
Cooking Steps
- Boil the kettle. 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 fork, 12-15 minutes. Drain and return to saucepan.
- Add dill & parsley mayonnaise and toss to combine. Season to taste.
- Meanwhile, roughly chop cos lettuce.
- Slice tomato into thin wedges.
- Spread one-step coater evenly on a plate and season. Press chicken breast strips into one-step coater, turning to coat. Set aside on a plate.
- Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
- Divide cheats chicken fingers and creamy potatoes between plates. Serve with tomato salad. Enjoy!
ELEVATE ME: If you've added extra ingredients to your recipe, slice lemon into wedges and roughly chop roasted almonds. Crumble goat cheese over salad and garnish with roasted almonds. Serve with lemon wedges.
