Quick American-Spiced Chicken
with Apple Slaw & Warm Potato-Fetta Salad
In this crowd-pleasing meal that requires zero oven time, our All-American spice blend and herby mayo come in handy for amping up the flavour of the chicken and potato salad - leaving you to do very little!
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
2
potato
1 sachet
chicken-style stock powder
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken tenderloins
1
apple
1 bag
baby spinach leaves
1 bag
slaw mix
1 sachet
All-American spice blend
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Cut potato into bite-sized chunks. • Half-fill a medium saucepan with the boiled water. Add chicken-style stock powder, then place over medium-high heat. • Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato, then return to pan. Add the butter and dill & parsley mayonnaise. Crumble in fetta cubes. Toss to combine and season to taste. Cover to keep warm.
Little cooks: Lend a hand by crumbling in the fetta cubes under adult supervision. Be careful, the pan is hot!
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. While the potato is cooking, combine All-American spice blend, a pinch of salt and pepper and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, thinly slice apple into wedges. Roughly chop baby spinach leaves. In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, apple and spinach. Toss to combine.
Little cooks: Take the lead by tossing the slaw!
• Divide American-spiced chicken, apple slaw and warm potato-fetta salad between plates to serve. Enjoy!