• Boil the kettle. Cut potato into bite-sized chunks.
• Half-fill a medium saucepan with the boiling water and add a generous pinch of salt. Cook potato in boiling water, over medium-high heat, 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, roughly cut chicken breast into 2cm chunks.
• 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 when no longer pink inside, 5-6 minutes. 

• 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 to taste, then add slaw mix, celery and baby leaves. Toss to combine. 

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

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