Golden Crumbed Chicken & Cherry Tomato Salad
with Pre-Cut Cheesy Potato Chunks & Smokey Aioli
With some shortcut ingredients and methods, you'll have this crumbed chicken, chopped potatoes and cherry tomato salad whipped up in a jiffy. Serve with some mandatory smokey aioli for some serious dippin
The quantities provided above are averages only.
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 bag
chopped potato
1 sachet
Aussie spice blend
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 punnet
snacking tomatoes
1 bag
Spinach, Rocket & Fennel Mix
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• 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 potatoes on high, 3 minutes. Drain any excess liquid, then place potatoes 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. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp, 5 minutes.
• 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 seasoned crumbing mix. Set aside on a plate.
Little cooks: Help crumb the chicken tenderloins! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.
• 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. • Meanwhile, halve snacking tomato. Place spinach, rocket & fennel leaves and tomato in a medium bowl. Drizzle with vinegar and olive oil. Toss to coat. Season to taste.
Little cooks: Take the lead by tossing the slaw!
• Divide quick crumbed chicken, salad and cheesy potato chunks between plates. • Serve with smokey aioli. Enjoy!