NZ Quick BBQ Chicken & Creamy Potato Salad
with Pear Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Celery
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
320 g
Chicken Breast Strips
Nutrition Values
Cooking Steps
• Boil the kettle. Peel potato, then cut 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 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!
Add chicken breast strips, Louisiana spice blend and a drizzle of olive oil to the bowl and toss to coat. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.
• 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 salad!
• Slice BBQ chicken. • Divide creamy potato salad, pear slaw and chicken between plates. Enjoy!
