Easy Seared Chicken Strips & Parmesan-Potato Salad
with Celery Slaw- Eggs
- Soy
- Milk
Eat the rainbow with this tasty mix of classic chicken shop flavours. Tender chicken strips get a lightly spiced coating, with a warm, creamy potato salad and a crunchy celery slaw to round out the meal. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
3
potato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
chicken breast
1 stalk
celery
1 bag
baby spinach leaves
1 bag
slaw mix
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Aussie Spice Blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return potato to the pan. Add grated Parmesan cheese and dill & parsley mayonnaise, then season generously with salt and pepper. Toss to combine.
Little cooks: Help add the cheese and mayo.
• Meanwhile, combine Aussie spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While the chicken is cooking, thinly slice celery. Roughly chop baby spinach leaves. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, celery and baby spinach. Toss to combine.
Little cooks: Take the lead by combining the ingredients for the salad!
• Divide chicken strips and and creamy Parmesan-potato salad between plates. • Serve with celery slaw. Enjoy!
