with Creamy Herb 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!
Allergens
Utensils
Tags
Olive oil
Ciabatta
1
Chicken breast strips
1 packet
Baby spinach leaves
1 bag
Dill & Parsley Mayonnaise
1 packet
Slaw Mix
1 bag
Aussie Spice Blend
1 sachet
Apple
1
• Preheat oven to 220°C/200°C fan-forced. Cut or tear ciabatta into chunks. • Place chicken breast strips on one side of a lined oven tray and ciabatta chunks on another side. • Sprinkle Aussie spice blend over chicken. Drizzle everything 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: If your oven tray is crowded, divide between two trays.
• While chicken and croutons are cooling, thinly slice apple. Roughly chop baby 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.
• Divide crouton slaw with creamy herb dressing between plates. • Top with spiced chicken. Spoon over any resting juices to serve.
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
