Easy BBQ Chicken & Creamy Potato Salad

Name: Easy BBQ Chicken & Creamy Potato Salad with Celery Slaw
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 packet Dill & Parsley Mayonnaise; 1 packet chicken thigh; 1 stalk celery; 1 bag Shredded Cabbage Mix; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 sachet Louisiana spice blend; 1 packet BBQ sauce

with Celery Slaw

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Eat the rainbow with this tasty mix of classic chicken shop flavours. Tender chicken gets a lightly spiced and saucy coating, with a creamy potato salad and a crunchy celery slaw to round out the meal. It's a taste of a backyard BBQ right in your own home!

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

•Calorie Smart

•High Protein

Allergens:

Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 packet

chicken thigh

1 stalk

celery

1 bag

Shredded Cabbage Mix

1 bag

baby spinach leaves

1 sachet

Louisiana spice blend

1 packet

BBQ sauce

(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2593 kJ

Fat32.3 g

of which saturates6.3 g

Carbohydrate45.9 g

of which sugars22.7 g

Protein35.8 g

Sodium1369 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Cut potato into bite-sized chunks. 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 potato to the pan. Allow to cool slightly, then add dill & parsley mayonnaise. Toss to combine. Season to taste.

• Meanwhile, combine Louisiana spice blend and a drizzle of olive oil in a medium bowl. Add chicken thigh and toss 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, 10-14 minutes. • Remove pan from heat, then add BBQ sauce and turn 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.

• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.