Oven-Baked Chicken
with Creamy Potato Salad and Baby Kale
Juicy chicken breast and sweet Cajun seasoning come together to create these delicious oven-fried wonders. A creamy potato and kale salad finish off this hearty meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 tbsp
All-Purpose Flour
(Contains Wheat)
250 g
Yellow Potato
1 tbsp
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
90 mL
Dill Pickle, sliced
1 unit(s)
Sour Cream
1 unit(s)
Shallot
56 g
Baby Kale
½ tbsp
Hot Sauce
Not included in your delivery
2 tbsp
Oil*
2 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Quarter potatoes. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1-inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, finely chop half the pickles. Peel, then thinly slice shallot. Combine Cajun seasoning, flour and 1/2 tsp sugar (dbl for 4 ppl) in a shallow dish.
Pat chicken dry with paper towels. Carefully slice each chicken breast through the centre, then continue to cut straight through to the other end. (NOTE: You will have 4 pieces for 2 ppl and 8 pieces for 4 ppl.) Brush both sides of all pieces of chicken, using 1 tbsp mayo (dbl for 4 ppl) for all pieces. Add chicken to the flour mixture. Toss to coat both sides.
Add chicken to a parchment-lined baking sheet, then drizzle some oil over each piece. Bake in middle of oven, until chicken is golden-brown and cooked through, 18-20 min.**
When potatoes are fork-tender, drain and return to the same pot, off heat. Add sour cream, diced pickles, shallot and remaining mayo. Season with pepper and gently stir to coat. Add kale and stir to combine. Set aside.
Divide the chicken and potato salad between plates. Serve chicken with remaining pickles and hot sauce alongside, for dipping.