BBQ-Glazed Chicken & Creamy Potato Salad

Name: BBQ-Glazed Chicken & Creamy Potato Salad with Pear & Celery Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Dill & Parsley Mayonnaise; 320 g Chicken Thigh; 1 Celery; 1 Pear; 1 packet BBQ Sauce; 1 sachet Louisiana Spice Blend; 2 packet Potato; 1 packet Shredded Cabbage Mix; 1 drizzle olive oil; 1 drizzle vinegar (white wine or rice wine)

with Pear & Celery Slaw

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

523 kcal

Protein

:

33.1g protein

Total

:

25 minutes

Difficulty

:

Easy

Kid Friendly

Under 30g carbs

Allergens:

Eggs
Soy
Sulphites
Sesame
Fish
Eggs
Soy
Milk
May contain traces of allergens

Tender chicken gets a lightly spiced Louisiana coating, with a creamy potato salad and fresh pear slaw to round out the meal. The real treat will be the BBQ sauce glaze to add an extra smokey taste to the chicken.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy)

320 g

Chicken Thigh

1

Celery

(Contains: Sulphites)

1

Pear

1 packet

BBQ Sauce

(May be present: Sesame, Fish, Eggs, Soy, Milk)

1 sachet

Louisiana Spice Blend

2 packet

Potato

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutrition

Calories523 kcal

Energy (kJ)2190 kJ

Fat33.4 g

of which saturates6.1 g

Carbohydrate28.6 g

of which sugars16.7 g

Dietary Fibre3.8 g

Protein33.1 g

Sodium1190 mg

Potassium54.2 mg

Calcium7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

1

• Boil the kettle. Peel potato, then cut into bite-sized chunks.
• Half-fill a medium saucepan with boiling water, season with salt and bring
to the boil. Cook potato in boiling water, over high heat, until easily pierced
with a fork, 12-15 minutes.
• Drain and return to the pan. Allow to cool slightly, then add dill & parsley
mayonnaise. Toss to combine. Season to taste with salt and pepper.

Little cooks: Help stir the mayo through the potato! Careful, it’s hot!

2

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat!
Meanwhile, in a medium bowl, combine Louisiana spice blend and a drizzle
of olive oil. Add chicken thigh and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook
chicken, turning occasionally, until browned and cooked through,
14-16 minutes.
• Remove pan from heat, then add BBQ sauce, turning chicken to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it’s no longer pink inside.

3

• Meanwhile, thinly slice celery and pear.
• In a large bowl, combine celery, pear, shredded cabbage mix and a drizzle
of vinegar and olive oil. Season to taste.

Little cooks: Take the lead by tossing the slaw!