• Boil the kettle. Cut potato into bite-sized chunks. 
• Add boiling water and good pinch of salt to a medium saucepan over medium-high heat. 
• Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. 
• Drain, then return potato to the pan. Add grated Parmesan cheese and dill & parsley mayonnaise, then season generously with salt and pepper. Toss to combine. 

Little cooks: Help add the cheese and mayo. 

• Meanwhile, cut chicken breast into 2cm strips. 
• In a medium bowl, combine Kiwi spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and toss to coat. 
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 3-5 minutes each side.

• While the chicken is cooking, thinly slice celery. Roughly chop baby leaves. 
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add slaw mix, celery and baby leaves. Toss to combine. 

Little cooks: Take the lead by combining the ingredients for the salad! 

• Divide seared chicken and Parmesan potato salad between plates.
• Serve with celery slaw. Enjoy!