Nan's Chicken & Apple Slaw
with Cheesy Crushed Lemon Potatoes
- Milk
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Ingredients
2
potato
garlic
1
lemon
1
baby spinach leaves
1
Chicken-Style Stock Powder
1
chicken breast strips
1
apple
1
slaw mix
1
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Bring a medium saucepan of lightly salted water to the 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.
Little cooks: Under adult supervision, older kids can help zest the lemon.
• Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to 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 the 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 with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken strips 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!
• Meanwhile, thinly slice apple . • In a large bowl, combine slaw mix, apple, baby spinach and 1/2 the mayonnaise. Season to taste. • Divide cheesy crushed lemon potatoes, creamy slaw and spiced chicken strips between plates. • Spoon any resting juices over chicken. Serve with any remaining lemon wedges and mayo. Enjoy!
