BBQ-Glazed Chicken & Creamy Potato Salad

Name: BBQ-Glazed Chicken & Creamy Potato Salad with Bacon Bits, 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 Bacon; 1 drizzle olive oil; 1 drizzle vinegar (white wine or rice wine)

with Bacon Bits, Pear & Celery Slaw

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

624 kcal

Protein

:

40g 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

1

Bacon

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutrition

Calories624 kcal

Energy (kJ)2610 kJ

Fat41.2 g

of which saturates9 g

Carbohydrate29.3 g

of which sugars16.8 g

Dietary Fibre3.8 g

Protein40 g

Sodium1620 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. • Cut bacon into 1cm pieces. • Half-fill a medium saucepan with the boiling water, season with salt and bring to the boil. • Cook potato in boiling water 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. Little cooks: Help stir the mayo through the potato! Careful, it's hot!

2

• Meanwhile, combine Louisiana spice blend and a drizzle of olive oil in a medium bowl. 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. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook bacon until golden, 5-6 minutes. Transfer to a bowl. 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. Sprinkle over with diced bacon and season to taste. Little cooks: Take the lead by tossing the salad!