Easy Smokey Chicken & Slaw Burger
with Fries & Smokey Aioli
Those smokey flavours are magical, they have the unbeatable power to make your mouth water. The chicken is stacked up in a deliciously soft burger bun and smeared with smokey aioli to cast a spell on your tastebuds. The only way to break the spell is to dig in and devour this burger and fries down to the very last crumb!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Shredded Cabbage Mix
1 sachet
Kiwi Spice Blend
2 packet
Potato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Peel potato and cut into fries.
• Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with
olive oil, season with salt and cook for 10 minutes. Shake the basket, then
cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, place your hand flat on top of chicken breast and slice through
horizontally to make two thin steaks.
• In a medium bowl, combine Kiwi spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and turn to coat.
• When fries have 10 minutes remaining, heat a large frying pan over
medium-high heat with a drizzle of olive oil. Cook chicken until browned
and cooked through, 3-5 minutes each side (cook in batches if your pan is
getting crowded).
• Meanwhile, halve burger buns and bake directly on a wire oven rack until
heated through, 2-3 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Roughly chop baby leaves.
• In a large bowl, combine shredded cabbage mix, baby leaves and a drizzle
of white wine vinegar and olive oil. Season with salt and pepper.
• Top each bun base with some slaw and smokey chicken. Spread tops of
burger buns with smokey aioli.
• Serve with fries and any remaining aioli and slaw. Enjoy!
Little cooks: Take the lead and help build the burgers!
