• Set air fryer to 200°C. Cut or tear bake-at-home ciabatta into 1cm chunks. • Place croutons into an air fryer basket and cook, until golden and slightly crisp, 2-3 minutes. Transfer to a bowl to cool. • Sprinkle chicken tenderloins with Aussie spice blend. • Once croutons are done, place chicken into air fryer basket and cook, until browned and cooked through (when no longer pink inside), 8-10 minutes. TIP: No air fryer? Preheat oven to 240°C/200°C fan-forced. Place chicken tenderloins on one side of a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper. Turn to coat. Place ciabatta chunks on the other side of the oven tray. Bake until chicken is cooked through and croutons are golden, 8-10 minutes.

• Meanwhile, thinly slice apple into wedges. • Roughly chop baby spinach leaves. • Using a vegetable peeler, peel carrot into ribbons.

• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add shredded cabbage mix, carrot, apple, spinach and slightly cooled croutons. Season to taste, then toss to coat.

• Divide rainbow slaw between plates. • Top with speedy chicken tenders to serve. Enjoy!