'All-Dressed' Chicken Tenders
with Classic Potato Salad and Quick-Pickled Veggies
Chicken inspired by the iconic Canadian chip flavour, All-Dressed! Same savoury and addictive flavours but in a fresh and filling feast.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
360 g
Yellow Potato
132 g
Mini Cucumber
56 g
Red Onion
2 unit
Green Onion
7 g
Dill
56 g
Spring Mix
4 tbsp
BBQ Sauce
(Contains Mustard)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1 tbsp
BBQ Seasoning
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
2 tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Dill Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Cut cucumbers into 1/4-inch rounds. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Thinly slice green onions. Finely chop dill. Cut potatoes into 1-inch pieces.
Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and let cool slightly.
While potatoes cook, add cucumbers, onions, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a medium pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove pot from heat. Transfer veggies, including liquid, to a medium bowl. Set aside in the fridge to cool.
While veggies pickle, pat chicken dry with paper towels. Add chicken, BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Broil in the middle of the oven, 8 min, then drizzle BBQ sauce over chicken. Return to oven until cooked through, 2-4 min.
While chicken cooks, stir together mayo, mustard and 1/2 tbsp pickling liquid (dbl for 4 ppl) in a large bowl. Add potatoes, green onions and 2 tsp dill. (NOTE: Reference dill guide.) Season with salt and pepper, then toss to combine.
Whisk together 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in another large bowl. Drain pickled veggies and discard remaining pickling liquid. Add pickled veggies and spring mix to the large bowl with dressing. Season with salt and pepper, then toss to combine. Divide chicken, potato salad and quick-pickled veggies between plates. Sprinkle remaining dill over top, if desired.
