• Set air fryer to 200°C. • Cut or tear bake-at-home ciabatta into 1cm chunks. • In a medium bowl, combine a drizzle of olive oil, chicken tenderloins and Aussie spice blend. • Place croutons into an air fryer basket and cook, until golden and slightly crisp, 2-3 minutes. Transfer to a large bowl. • Place chicken into air fryer basket and cook, until browned and cooked through, 8-10 minutes (cook in batches if needed). TIP: No air fryer? Preheat oven to 240°C/200°C fan-forced. Get prepped as above. Place chicken tenderloins on one side of a lined oven tray. Place ciabatta chunks on the other side of the oven tray. Bake until chicken is cooked through (when no longer pink inside) and croutons are golden, 8-10 minutes.

• Meanwhile, halve snacking tomatoes. • Roughly chop baby spinach leaves. • Using a vegetable peeler, slice carrot into ribbons.

• In a second large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add slaw mix, snacking tomatoes, carrot, spinach and slightly cooled croutons. Season, then toss to coat.

• Divide rainbow salad between bowls. Top with Aussie chicken tenders. • Pour over any juices from the oven tray to serve. Enjoy!