Each of the seven recipes requires you to cook the frozen tenders in an air fryer for 15 minutes (flipping them halfway through) or by baking them in a conventional oven for approximately 25 minutes or until golden.

1. Asian Chicken Rice Bowl
400 grams of chicken tenders will make four rice bowls

Method:
1. Cook your rice according to the packet’s instructions
2. In a bowl, assemble your veggies; we use grated carrot, fresh corn, pickled red onions, pickled cabbage, avocado, cherry tomatoes and cashews.
3. Add your chicken
4. Garnish with black sesame seeds, coriander, fresh lime and finish with Kewpie Sesame Dressing

2. Chicken Dippers with Blue Cheese Dressing
Use 400 grams of chicken tenders

Blue Cheese Dressing:
1/2 cup of mayonnaise
1/2 cup of sour cream
1/2 cup of olive oil
1/4 cup of freshly squeezed lemon juice
100g of blue cheese “your choice”
2 cloves of garlic

Blitz together in a food processor and serve with hot sauce and chopped-up vegetables. We’ve opted for celery and carrots.

3. Chicken and Avocado Sushi
Use 200 grams of chicken tenders (approx 20 pieces of sushi)

Method:
1. Cook the rice according to the packet’s instructions
2. Lay one sheet of nori (seaweed sheet) on a bamboo mat (with the rough side facing up)
3. Spread the rice over the nori (not too thick), leaving some free space at the top and bottom; use this space to dab some water with your fingertips. Be careful not to use too much, just enough to help the nori stick.
4. Add thinly sliced avocado and the chicken tenders to the middle of the rice and nori.
5. Roll the sushi starting from the side closest to you, using the mat to assist you
6. Cut using a hot, wet knife. This will prevent sticking

4. Chicken Burgers
200 grams of chicken tenders ( will make two burgers)

We use brioche buns – sliced in half and assembled with;
Sliced cheddar cheese
1/2 a red onion
A handful of lettuce
pickles (as much or as little as you like)

Finishing your burger with your favourite burger sauce, we’ve gone hot 🔥

5. Mexican Corn and Chicken Salad with herb dressing
400 grams of chicken tenders will make enough salad to feed a family of four.

Ingredients:
1/2 cup of chopped cherry tomatoes
1 x sliced cucumber
1/2 a red onion
1 full head of Cos Lettuce chopped
1 whole avocado
1 corn cob cooked and cut from the cobb

Dressing:
1/4 cup of sour cream
1/4 cup of mayonnaise
1/4 cup of lime juice
1/4 cup of olive oil
Two cloves of garlic
1/4 cup of coriander
1/4 cup of mint
salt n pepper

Blitz in a food processor

Method:
Assemble chicken and all vegetables into a large bowl.
Garnish with coriander, mint and lime juice.
Pour dressing over the salad and serve with some corn chips

6. Chicken Parathas Rolls
200 grams of chicken tenders will make three Parathas

Ingredients:
1 pack of Parathas (you can pick up a pack of these from most supermarkets or Asian grocers in the freezer department)
1/2 chopped red onion
Slaw (fresh or store-bought)
pickled cucumber
Olive oil
2 Tbsp Hoison Sauce

Method:
1. in a pan, put a little olive oil (not too much, as you do not want to shallow fry). Once the oil is hot, place one partha into the pan at a time. You can cook them directly from the freezer. If you let them defrost, they are harder to work with. You will know it’s cooked when it’s soft and browned slightly, a bit like a pancake.
2. Once cooked, spread some hoisin sauce over the Paratha and assemble your vegetables and chicken
3 Roll and enjoy

7. Chicken Tacos
400 grams of tenders will make enough tacos for a family of four.

Ingredients:
1 pack of tortillas or hard shell tacos
1 Avocado
1/2 cup shredded cos lettuce
1 corn cob “removed from the cob”
1/4 cup of chopped cherry tomatoes
Pickled red onions

Garnish with coriander, lime juice and fried shallots
You can use anything for chicken tacos; try guacamole and any dressings you like.