HelloHero: Honey-Herb Chicken Strips & Slaw
with Creamy Bacon Parsnip-Potato Salad
Here comes the much-loved flavour combination of sweet and sour. Take your chicken dinner to new levels by coating it in lemon and honey. A creamy potato salad and bacon bits on the side and everyone will be surprised by how flavourful this dish is. Who wants seconds?
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
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
320 g
Chicken Breast Strips
100 g
Diced Bacon
1
Celery
1 packet
Slaw Mix
1
Spring Onion
1 packet
Potato
1
Parsnip
1
Lemon
2
Radish
Nutrition Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and a good pinch of salt. • Peel potato and parsnip. Cut potato and parsnip into bite-sized chunks. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Season to taste and set aside.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • Thinly slice celery, radish and spring onion. • In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, season with salt and pepper and toss to coat.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, add the honey and turn chicken to coat.
• Meanwhile, combine slaw mix, celery, radish and a drizzle of vinegar and olive oil in a large bowl. Season to taste and set aside.
• To the saucepan with the veggies, add spring onion, cooked bacon, dill & parsley mayonnaise, a squeeze of lemon juice and and a generous pinch of salt and pepper. Toss to combine.
Little cooks: Easy peasy, lemon squeezy! Kids can squeeze the lemon over the salad.
• Divide honey-herb chicken strips, creamy bacon parsnip-potato salad and slaw between plates. • Serve with any remaining lemon wedges. Enjoy!
