Nan's Chicken & Radish Slaw
with Cheesy Crushed Lemon Potatoes
Nan's special seasoning has done it again! We've teamed tonight's flavour-packed chicken breast strips with all the essentials: lemony crushed potatoes, super crunchy slaw and of course, a creamy mayo.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
2 clove
garlic
½
lemon
1 bag
baby spinach leaves
1 sachet
Chicken-Style Stock Powder
1 packet
chicken breast strips
1 bag
slaw mix
2
radish
1 packet
mayonnaise
(Contains Egg; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 sachet
Nan's Special Seasoning
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to boil. • Cut potato into bite-sized chunks. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. Roughly chop baby spinach leaves.
• Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to a medium-high heat with the butter. Cook 1/2 the garlic, stirring, until fragrant, 1 minute. Add a generous squeeze of lemon juice, the lemon zest, chicken-style stock powder and a dash of water and bring to boil. Remove from heat, then add cooked potato and toss to coat. • Stir through grated Parmesan cheese and lightly crush potato with a fork. Cover to keep warm.
• Meanwhile, combine Nan's special seasoning, remaining garlic and a drizzle of olive oil in a medium bowl. Add chicken breast strips, season and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, cook chicken in batches until browned and cooked through, 3-4 minutes each side.
TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!
• While chicken is cooking, thinly slice radish. • In a large bowl, combine slaw mix, radish, baby spinach and 1/2 the mayonnaise. Season. • Divide spiced chicken, creamy slaw and cheesy crushed lemon potatoes between plates. • Spoon any resting juices over chicken. Serve with any remaining lemon wedges and mayo.
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