• Boil the kettle.
• Half-fill a medium saucepan with the boiling water. Add stock concentrate. Cook 
chopped potato in the boiling water over medium-high heat until easily pierced 
with a fork, 8-12 minutes.
• Drain potato, then return to saucepan. Add the butter, smokey aioli and 
Cheddar cheese. Stir to combine and season to taste with salt and pepper. Cover 
to keep warm.

• 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
and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
chicken until browned and cooked through (when no longer pink inside), 
3-4 minutes each side. 
TIP: Chicken is cooked through when it’s no longer pink inside!

• While the chicken is cooking, thinly slice apple into wedges. Roughly chop baby 
spinach leaves.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive 
oil. Season to taste. Add slaw mix, apple, spinach and walnuts. Tear in parsley 
leaves and toss to combine. 

• Divide spiced chicken and smokey aioli potato salad between plates.
• Serve with nutty apple slaw. Enjoy!