• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with Louisiana spice blend and season with salt. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. Little cooks: Kids can help with tossing the potato.

• Meanwhile, slice chicken breast into 2cm strips. In a medium bowl, combine chicken and mayonnaise. Season with salt and pepper. • In a shallow bowl, add panko breadcrumbs and season. Coat handfuls of chicken in the seasoned panko. Transfer to a plate. • In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, cook crumbed chicken until golden, 2 minutes each side. TIP: The chicken will finish cooking in step 3. Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.

• Transfer chicken to a second lined oven tray, then bake until cooked through, 8-10 minutes. • Meanwhile, thinly slice celery. • In a second medium bowl, combine slaw mix, celery, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead by combining the ingredients for the salad!

• Divide Louisiana potatoes and mayo-crumbed chicken between plates. • Serve with slaw and smokey aioli. Enjoy!