Taylor Swift is also a Girl Dinner fan

Taylor’s Go-To Comfort Food

Whether she’s playing sold-out gigs across the globe or smashing records with her newest album, Taylor has said there’s one meal that will never go out of style for her – the humble chicken tender. Taylor revealed that her favourite meal is chicken tenders with fries and a hearty ketchup. The star has even been spotted tucking into some tenders while cheering on her boyfriend, American footballer Travis Kelce, at his matches. Other Taylor favourites include the classic American cheeseburger and corn tortilla tacos with mole sauce.

For those looking to get in the spirit, the Swifties at HelloFresh Ireland have shared a delicious recipe with their take on Taylor’s beloved chicken dish. HelloFresh Ireland’s Head of Culinary, Hannah Duxbury, says:

"The perfect tender is both crispy and succulent – this contrast in texture makes them so irresistible. To achieve this, our recipe is simple, easy to follow, and will yield a tender fit for Ms Swift herself. Whether you're a seasoned cook or a kitchen newbie, this dish is a breeze to prepare and absolutely delicious.”

Ingredients (Serves 4)

• 1 pack of Breadcrumbs (Contains Wheat)
• 300 grams Sweet Potato
• 1 sachet Red Wine Vinegar (Contains Sulphites)
• 40 grams of Salad Leaves
• 1 sachet Mayo (Contains Egg, Mustard)
• 1 unit Carrot
• 2 sachets of Sweet Chilli Sauce
• 260 grams of Diced Chicken Breast
• 1 sachet Aioli (Contains Egg, Mustard)

Steps

1. Preheat and Prep:
   • Preheat your oven to 240°C/220°C fan/gas mark 9.
   • Chop the sweet potato lengthways into 1cm slices, then cut into 1cm chips (no need to peel). Place on a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer for a crispy finish. Roast until golden, 20-25 mins, turning halfway through. Use two baking trays if needed.
2. Coat the Chicken:
   • Meanwhile, add the chicken, breadcrumbs, and half the aioli to a medium bowl. Toss to coat the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging—season with pepper.
3. Bake the Chicken:
   • Arrange the chicken in a single layer on another lined baking tray. Drizzle over 1 tbsp oil (double for 4 people). Bake on the top shelf of the oven until the chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
4. Prepare the Salad:
   • Meanwhile, trim and then grate the carrot (no need to peel). In a large bowl, mix together the vinegar, mayo, and 1 tsp sugar (double for 4 people)—season with salt and pepper.
5. Toss the Chicken:
   • Toss the cooked chicken in the sweet chilli sauce and remaining aioli. Season with a pinch of salt and pepper. TIP: To reduce the heat in this recipe you can use less sweet chilli sauce.
6. Assemble the Salad:
   • Add the salad leaves and carrot to the large bowl with the dressing. Toss to coat.
7. Serve:
   • Divide the chicken, sweet potato, and salad between plates. Enjoy!

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