Crumbed Chicken, Haloumi & Slaw
with Spiced Potato Chunks & Smokey Aioli
Take some sneaky shortcuts - like quick-cooking chicken tenders and mayo instead of an egg wash for the crumb - and you'll have a home-cooked meal on the table before you know it.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chopped potato
1 packet
chicken tenderloins
1 packet
mayonnaise
(Contains Egg;)
1 packet
Herb Crumbing Mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
slaw mix
1 bag
baby spinach leaves
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
haloumi
(Contains Milk;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Spread chopped potatoes over a large microwave-safe plate. Cover with a damp paper towel. • Microwave potato on high, 3 minutes. Drain any excess liquid, then place potato on a lined oven tray. • Drizzle with olive oil, sprinkle over Aussie spice blend, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak.
• Meanwhile, place chicken tenderloins and mayonnaise in a medium bowl. Season with salt and pepper, then stir to coat. • In a shallow bowl, combine herb crumbing mix and a pinch of salt and pepper. • Dip each tenderloin into the crumbing mix. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat base of pan. • Cook chicken until golden and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a paper towel-lined plate. • Drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Meanwhile, place slaw mix and baby spinach leaves in a second medium bowl. Drizzle with the vinegar and olive oil. Toss to coat. Season to taste.
• Divide quick crumbed chicken, haloumi, slaw and spiced potato chunks between plates. • Serve with smokey aioli. Enjoy!