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'All-Dressed' Chicken Tenders
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'All-Dressed' Chicken Tenders

'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.

Tags:
Easy Clean-up
Discovery
Allergens:
Mustard
Egg
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Chicken 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*

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Nutrition Values

Calories680 kcal
Fat27 g
Saturated Fat4 g
Carbohydrate63 g
Sugar24 g
Dietary Fiber6 g
Protein45 g
Cholesterol135 mg
Sodium1260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Medium Pot
Medium Bowl
Baking Sheet
Paper Towel
Aluminum Foil
Large Bowl
Whisk

Instructions

Prep
1

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.

Cook potatoes
2

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.

Pickle veggies
3

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.

Cook chicken
4

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.

Make potato salad
5

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.

Finish and serve
6

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.

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