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

'All-Dressed' Chicken Tenders

with Potato Wedges and DIY Ranch

Tonight's chicken is inspired by the iconic Canadian chip flavour, All-Dressed! You'll find all the 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.

Preparation Time30 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

460 g

Russet Potato

56 g

Red Onion

56 g

Baby Spinach

7 g


4 tbsp

BBQ Sauce

(Contains Mustard)

2 tbsp


(Contains Egg, Mustard)

½ tbsp

Seasoned Salt

2 tbsp

White Wine Vinegar

(Contains Sulphites)

3 tbsp

Sour Cream

(Contains Milk)

Not included in your delivery

2.5 tbsp


2 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories760 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate68 g
Sugar23 g
Dietary Fiber5 g
Protein43 g
Cholesterol125 mg
Sodium1740 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.


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


Roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the seasoned salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil and one-quarter of the seasoned salt per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and make ranch

Meanwhile, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Thinly slice chives. Add sour cream, mayo, half the chives and 1 tsp vinegar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Pickle onions

Add onions, remaining 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. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.

Roast chicken

Meanwhile, pat chicken dry with paper towels. Add chicken, remaining seasoned salt and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Roast in the top of the oven, 10 min. Carefully remove the sheet from the oven. Drizzle BBQ sauce over chicken, then toss to coat. Return chicken to the oven and roast until cooked through, 2-4 min.**

Make salad

When potatoes and chicken are almost done, add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.Drain pickled onions and discard remaining pickling liquid. Add pickled onions and spinach to the large bowl with dressing, then toss to combine.

Finish and serve

Divide chicken, potato wedges and salad between plates. Sprinkle remaining chives over top. Serve ranch alongside for dipping.