Chimichurri Chicken & Cucumber Slaw
with Cheesy Crushed Potatoes
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Ingredients
320 g
Chicken Thigh
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1
Cucumber
1 packet
Baby Spinach Leaves
1 sachet
Chimichurri Seasoning
1
Spring Onion
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Shredded Cabbage Mix
Nutrition
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. • Cook potato in boiling water until easily pierced with a fork, 15 minutes. Drain and return to the saucepan. • Add the butter and grated Parmesan cheese, then lightly crush with a fork. Season with salt and pepper to taste, then cover to keep warm.
TIP: Peel the potato if you prefer!
• While the potato is cooking, combine chimichurri seasoning, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh and toss to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning, until browned and cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice spring onion. Roughly chop cucumber. • In a large bowl, add shredded cabbage mix, baby spinach, cucumber, 1/2 the spring onion and a drizzle of white wine vinegar and olive oil. • Toss to combine. Season to taste.
• Slice spiced chicken • Divide chimichurri chicken, slaw and cheesy crushed potatoes between plates. • Sprinkle with remaining spring onion. Serve with mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chicken was tender and delicious, with one reviewer calling it the tastiest they've ever had.
- Ease of prep: The cheesy crushed potatoes were a standout side dish, earning high praise from multiple reviewers.
- Suggestions: Consider adding tomatoes to the salad for more variety and flavour.
