DINNERS
in a dash
Dinner is served! Get inspired for a delicious meal tonight with our quick and easy ideas made with Ingham’s chicken. They’re guaranteed to delight everyone around the table, especially kids.
Choose from our three favourite chicken dinner trends.
Always Aussie
Since their start as a small family company in 1918, Ingham’s have been producing quality chicken and turkey products for Australian plates. Not only do their products taste great but they’re convenient and made using ethical farming and processing as a top priority.
#inghamsaustralia #alwaysgood
For more great meal solutions and mid-week dinner ideas using chicken visit inghams.com.au
SALAD COMBOS
BURGERS AND WRAPS
MEXICAN INSPIRED
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Burgers and wraps
With some Ingham’s nuggets or tenders in the freezer and some burger buns or wraps handy, these ideas are easy to whip up for a relaxed weeknight meal.
Chicken Nugget Sliders
Makes 6 | Prep 5 minutes | Cook 30 minutes
INGREDIENTS
METHOD
• x 1kg bag frozen Ingham’s Chicken Breast Nuggets • 6 mini brioche burger buns • cups burger sauce • 1 cups coleslaw mix • Spicy burger pickles, English mustard or tomato and onion relish, to serve
Cook chicken nuggets following packet instructions. Halve brioche buns, then spread roll bases with sauce. Top roll bases with nuggets, slaw, then burger pickles. Top with roll tops. Serve with English mustard or tomato and onion relish. TIP You can serve with oven baked fries as well.
Ingham’s Chicken Breast Nuggets Original family pack is made with 100% Australian chicken with no added hormones.
Ingham’s Chicken Breast Nuggets Original 1kg
Combining fresh and punchy ingredients, this easy dinner solution is a riot of flavour.
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These delicious sliders will have everyone coming back for more. Try and stop at one!
super star sliders
taste sensation
If you’re looking for something quick and easy for dinner, this satisfying favourite will be on the table in a flash!
weeknight winner
Chicken Tender burgers
Chicken schnitzel wraps with garlic avocado dip
Chicken tender burgers
Serves 2 | Prep 5 minutes | Cook 25 minutes
• x 400g box frozen Ingham’s Chicken Breast Tenders • 2 Tbsp mayonnaise • 2 tsp lemon juice • 1 Tbsp finely chopped mint leaves • 1 Tbsp finely chopped flat-leaf parsley leaves • 2 damper rolls, split • 4 oakleaf lettuce leaves, torn • 2 tomatoes, sliced • 1 small Lebanese cucumber, peeled into ribbons
Cook chicken tenders following packet instructions. Combine mayonnaise, lemon juice, mint and parsley in a bowl. Top roll bases with lettuce, tomato, cucumber, chicken tenders and mayonnaise mixture. Add roll tops to serve. TIP: You can swap out the tenders for thickly sliced Ingham’s chicken schnitzel in this recipe.
These delicious tenders are made from chicken breast meat, which is then chopped and shaped into tenders before being coated in golden crumbs. Made with 100% Australian chicken.
Ingham’s Chicken breast Tenders Original 400g
Serves 4 | Prep 10 minutes | Cook 25 minutes
• 400g box frozen Ingham’s four Chicken Breast Schnitzels • cup mango chutney • 1 long green chilli, roughly chopped, plus extra sliced to serve • 2 green onions, roughly chopped, plus extra sliced to serve • 2 cloves garlic, crushed • 1 cup baby spinach leaves • cup mint leaves, plus extra small leaves to serve • 2 tbsp extra virgin olive oil • 1 avocado, roughly chopped • 4 naan breads, warmed • Greek-style yoghurt, to serve
Cook chicken schnitzels following packet instructions. Meanwhile, in a small food processor combine chutney, chilli, onion, garlic, spinach, mint, and oil. Pulse until finely chopped. Add avocado. Pulse again until a dip consistency. Season. Spread a little dip onto naan breads and top with sliced chicken schnitzel. Drizzle with a little yoghurt and serve with extra chilli, onion, mint and remaining dip. TIP: You could swap out the schnitzels with Ingham’s chicken tenders, if you prefer.
These schnitzels are made from 100% Australian chicken breast meat which is chopped and shaped into schnitzels, before being coated in a delicious crumb.
Ingham’s four Chicken Breast schnitzels original 400g
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Salad Combos
Looking for a quick salad option that everyone will love? These filling ideas combine chicken with a load of healthy vegetable additions.
Tempura Chicken Nugget Lettuce Cups
Serves 4-6 | Prep 10 minutes | Cook 20 minutes
• x 1kg bag frozen Ingham’s Chicken Breast Nuggets Tempura • 125g dried vermicelli rice noodles • 2 Tbsp rice wine vinegar • 1 Tbsp hoisin sauce, plus extra to serve • Juice of 1 lime, plus wedges, to serve (optional) • 1 large carrot, thinly shredded • 1 Lebanese cucumber, halved lengthways, thinly sliced • 1 large red capsicum, thinly sliced • 2 green onions, thinly sliced • 2 baby cos lettuce, leaves separated, washed • Japanese mayonnaise, to serve
Cook chicken nuggets following packet instructions. Meanwhile, in a large saucepan of boiling water cook noodles, following packet instructions until tender. Drain. Refresh under cold water. Drain well. Set aside to cool slightly. Meanwhile, to make dressing, combine rice wine vinegar, hoisin and lime juice in a small jar. Shake well to combine. Place noodles in a large bowl. Using kitchen scissors, cut into shorter lengths. Add carrot, cucumber, capsicum, onions and dressing. Toss to combine. Divide noodle mixture among lettuce leaves. Top with nuggets. Serve with extra hoisin, mayonnaise, and lime wedges.
Ingham’s Chicken Breast Nuggets Tempura family pack is made with 100% Australian chicken. They contain no added hormones.
Ingham’s CHICKEN breast nuggets tempura 1kg
For a hassle-free dinner that the whole family will love, you can’t go past this 30-minute simple weeknight solution.
San choy bao gets a makeover – and is a great way to get kids to eat their greens. We guarantee they’ll ask for seconds!
Twist on a classic
Only five ingredients
This quick weeknight meal can be on the table in a flash. Assemble the salad whilst the chicken schnitzels are in the oven.
eat the rainbow
one bowl wonder
Put a new spin on dinner with this delicious poke bowl. It’s packed with veggies, and guaranteed to tempt the fussiest of eaters.
Tempura nugget bowl
Chicken Schnitzel rainbow salaD
Chicken schnitzels with crunchy slaw
Chicken SCHNITZEL rainbow salad
Serves 4 | Prep 5 minutes | Cook 25 minutes
• 400g box frozen Ingham’s Four Chicken Breast Schnitzels • cup olive oil • 1 red onion, thinly sliced • 400g tomato medley mix, halved • 150g green beans, trimmed, cut into 3cm pieces • 1 cup pitted green olives • 1 cup basil leaves, finely shredded, plus small leaves to serve • Finely grated zest of 1 lemon and 2 tbsp juice
Cook chicken schnitzels following packet instructions. Meanwhile, heat 1 tablespoon oil in a large frying pan on medium heat. Add onion and cook for 3 minutes, stirring occasionally until soft. Add tomatoes, beans and olives to pan. Cook 3 minutes, stirring occasionally until softened. Remove from heat. In a large bowl toss tomato mixture with basil, zest, juice and remaining oil. Season. Slice chicken, add to salad and toss to combine. Serve with extra small basil leaves.
Ingham’s Four Chicken Breast Schnitzels Original 400g
• 400g box frozen Ingham’s Four Chicken Breast Schnitzels • 450g bag kale slaw, with dressing • 100g fried noodles • 1 green apple, cored, thinly sliced • 50g snow pea sprouts
Cook chicken schnitzels following packet instructions. Meanwhile, toss slaw with fried noodles, apple and sprouts. Just before serving, toss dressing through. Serve crunchy slaw accompanied with schnitzels.
Tempura Nugget Bowl
Serves 2 | Prep 10 minutes | Cook 30 minutes
• x 1kg bag frozen Ingham’s Chicken Breast Nuggets Tempura • cup uncooked basmati rice • cup edamame • 1 carrot, shredded • 1 cucumber, diced • 2 radishes, thinly sliced • 1 avocado, sliced • 1 Tbsp chopped coriander, plus sprigs to serve • Lime wedges, pickled ginger, sliced long red chilli, black & white sesame seeds, sriracha aioli, to serve
Cook chicken nuggets, basmati rice and edamame following packet instructions. Divide rice between bowls. Top with nuggets, edamame, carrot, cucumber, radish, avocado and chopped coriander. Serve with lime wedges, pickled ginger, coriander sprigs, chilli, sesame seeds and sriracha aioli.
Ingham’s Chicken Breast Nuggets Tempura 1kg
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Mexican inspired
We’ve tapped into some Mexican favourites to create dinner solutions the whole family will love. With Ingham’s chicken in the freezer, dinner can be ready in no time.
Sweet Chilli tenders Chicken Tacos
Makes 10 | Prep 10 minutes | Cook 20 minutes
• x 1kg bag frozen Ingham’s Sweet Chilli Chicken Tenders • 10 mini flour tortillas • pineapple, diced • red onion, diced • 1 long green chilli, thinly sliced • 1 Tbsp chopped coriander, plus sprigs, to serve • 1 iceberg lettuce, washed, roughly chopped • Lime wedges, guacamole and corn chips, to serve
Cook chicken tenders following packet instructions. Warm tortillas following packet instructions. In a small bowl combine pineapple, onion, chilli and chopped coriander. Top each tortilla with lettuce, a chicken tender, pineapple mixture. Serve with lime wedges, coriander sprigs, corn chips and guacamole.
These tenders are made from Australian chicken meat, chopped and shaped into tenders then coated in a sweet chilli flavoured crumb.
Ingham’s sweet chilli chicken tenders 1kg
Who doesn’t love a chicken chipee? And when you turn it into this comforting bake, everyone will be asking for seconds!
If you’re looking to spice up your weeknight repertoire, try this twist on traditional tacos.
tacos with a twist
hearty Mexican oven bake
Nachos get a makeover with this tempting and hearty weeknight hit. Don’t forget the sour cream!
quick and easy dinner-winner
Chicken Nugget Nachos
Mexi-Bean Loaded Chicken Chipees
Sweet chilli tenders chicken tacos
chicken nugget nachos
Serves 4 | Prep 5 minutes | Cook 30 minutes
• x 1kg bag frozen Ingham’s Chicken Breast Nuggets Tempura • 230g natural corn chips • cup grated tasty cheese • cup drained canned red kidney beans • cup sour cream • small red onion, thinly sliced • 200g cherry tomatoes, quartered • 1 avocado, diced • 1 cup coriander sprigs • Finely chopped red chilli, to serve (optional)
Cook chicken nuggets following packet instructions. Meanwhile, arrange corn chips in a 6cm-deep 7-cup capacity 28 x 20cm ovenproof dish. Sprinkle with half the cheese. Bake for 5 minutes or until cheese has melted. Increase oven to 220°C/200°C fan. Top chips with chicken nuggets, kidney beans and remaining tasty cheese. Bake for 5 minutes or until cheese has melted. Serve topped with sour cream, red onion, tomatoes, avocado, coriander sprigs and chilli.
Ingham’s Chicken Breast nuggets tempura 1kg
Serves 4 | Prep 15 minutes | Cook 20 minutes
• 1kg bag frozen Ingham’s Crumbed Chicken Chipees • 1 corn cob, husk removed • 1 Tbsp olive oil • 400g can kidney beans, drained, rinsed • 300g jar chunky mild Mexican salsa • cup grated mozzarella • cup grated tasty cheese • 2 large avocados • 2 green onions, thinly sliced • Juice of 1 lime, plus wedges to serve • Sour cream, halved cherry tomatoes, coriander sprigs, to serve
Cook chicken chipees following packet instructions. Meanwhile, preheat a barbecue hotplate or chargrill pan on high. Drizzle corn with oil and season. Grill 8-10 minutes, turning occasionally, or until tender and charred. Remove from heat, cool slightly, then slice kernels from cob. Transfer chicken chipees to a large baking dish. Spoon over beans, chargrilled corn and salsa. Scatter with cheeses. Bake at 220C/200C fan for a further 4-5 minutes, until cheeses are melted and golden. Meanwhile, coarsely mash avocados. Stir in green onion and lime juice. Season. Dollop guacamole and sour cream over melted cheese and scatter with tomatoes. Serve with lime wedges and coriander sprigs.
These bite-sized tasty morsels are made from Australian chicken meat, chopped and shaped into chipees and coated in a delicious crunchy potato flake crumb. A favourite with kids.
Ingham’s crumbed Chicken chipees 1kg
