Seared Chicken & Parmesan Potato Salad
with Celery Slaw- Milk
- Eggs
- Soy
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
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 packet
chicken breast
1 sachet
Aussie Spice Blend
1 stalk
celery
1 bag
baby spinach leaves
1 bag
Slaw Mix
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and good pinch of salt. • Cook potato in boiling water, over high heat, 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, cut chicken breast into 2cm strips. • In a medium bowl, combine Aussie spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken 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, 3-5 minutes each side.
• 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 seared chicken and Parmesan potato salad between plates. • Serve with celery slaw. Enjoy!
