Suitable for: Snack, (ready) meal component
Nutritional values per 100g
|– Saturated fat||1,4g|
Coated southern fried peppered chicken fillet with cucumber and potato salad
|2||coated southern fried chicken fillets|
|250g||boiled floury unpeeled potatoes, cold|
|3 tbsp||chopped green herbs, for example: chives, parsley, dill|
|2||finely sliced pickles|
|2 tbsp||apple cider vinegar|
|Ground salt and pepper|
Prepare the fillets as instructed on the package.
For the potato salad: cut the boiled potatoes in chunks and mix with the mayonnaise, herbs, pickles and salt and pepper in a bowl.
Cut the cucumber diagonally and season with vinegar and salt and pepper.
Serve the hot chicken with the BBQ sauce and salads.
Chicken breast 55%
refined soybean oil
yellow corn flour
modified tapioca starch
acidity regulator (E331, E500)
raising agent (E500, E450)
colour (E160c, E100)