• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and toss to coat. Bake until just tender, 20-25 minutes. TIP: If your oven tray is crowded, divide fries between two trays.

• Meanwhile, roughly chop tomato, baby spinach leaves and parsley. • In a medium bowl, combine tomato, baby spinach leaves, parsley and a drizzle of the white wine vinegar and olive oil. Set aside. • Cut chicken tenderloins into bite-sized chunks. • In a second medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, then toss to coat. Season.

• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat and add BBQ sauce, tossing to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• To bowl with salsa, add chicken and toss to combine. Season. • To tray with fries, sprinkle over chicken salt. Toss to coat. • Divide fries between plates. • Top fries with BBQ chicken, salsa, garlic sauce and shredded Cheddar cheese. Enjoy!