with Herby-Mayo Dressing
A delicious slaw salad is hearty enough for dinner but light enough for the warmer weather. Add a helping of pleasantly-spiced chicken and you’ve got yourself the ultimate weeknight meal. You can thank us later! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Ciabatta
1
Chicken breast strips
1 packet
Apple
1
Baby spinach leaves
1 bag
Dill & Parsley Mayonnaise
1 packet
Slaw Mix
1 bag
Aussie Spice Blend
1 sachet
• Preheat oven to 200°C/180°C fan-forced. • Cut or tear ciabatta into chunks. • Place chicken breast strips on one side of a lined oven tray, sprinkle with Aussie spice blend and toss to coat. • Add ciabatta chunks on the other side of the tray. Drizzle ciabatta with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until chicken is cooked through and ciabatta is golden, 10-12 minutes. Set aside to cool slightly. TIP: Chicken is cooked through when it is no longer pink in the middle. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice apple. Roughly chop baby spinach leaves. Little cooks: Kids can help wash the spinach leaves!
• In a large bowl, combine dill & parsley mayonnaise, a drizzle of olive oil and a splash of water. • Add slaw mix, apple, baby spinach and croutons. Season and toss to combine. Little cooks: Take the lead by combining the ingredients for the salad!
• Divide crouton slaw with herby-mayo dressing between plates. • Top with spiced chicken, spooning over any resting juices to serve. Enjoy!
2980
kJ
Energy (kJ)
49.6
g
Fat
6.4
g
of which saturates
36.9
g
Carbohydrate
9.9
g
of which sugars
36.5
g
Protein
1274
mg
Sodium
