• Boil the kettle. Cut potato into bite-sized chunks.
• Half-fill a large saucepan with the boiling water, then add stock concentrate.
• Cook potato in the boiling water over medium-high heat until easily pierced with 
a fork, 12-15 minutes.
• Drain potato, then return to saucepan. Add the butter and dill & parsley
mayonnaise. Crumble in fetta cubes. Stir to combine and season to taste with 
salt and pepper. Cover to keep warm. 

Little cooks: Take the lead and help mix the fetta-potato salad!

• While the potato is cooking, combine All-American spice blend, a pinch of salt
and pepper and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, 
tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 
chicken until browned and cooked through (when no longer pink inside), 
3-4 minutes each side.

• While the chicken is cooking, thinly slice apple into wedges. 
• Roughly chop baby spinach leaves.
• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. 
Season to taste, then add slaw mix, apple and spinach. Toss to combine. 

Little cooks: Take charge by tossing the slaw!

• Divide American-spiced chicken and warm fetta-potato salad between plates.
• Serve with apple slaw. Enjoy!