Smokey Seared Chicken & Parmesan Potato Salad
with Cucumber Slaw
- Eggs
- Soy
- Milk
- Sulphites
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 apple slaw to round out the meal. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Slaw Mix
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Kiwi Spice Blend
1 packet
Chopped Potato
(Contains: Sulphites)
1
Cucumber
Nutrition
Cooking Steps
• Boil the kettle.• Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. • Cook chopped potato in boiling water until easily pierced with a fork, 8-10 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 Kiwi 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 cucumber into half-moons. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, cucumber and baby spinach. Toss to combine. Little cooks: Take the lead by combining the ingredients for the slaw!
• Divide seared chicken and Parmesan potato salad between plates. • Serve with cucumber slaw. Enjoy!
