Name: NZ Quick BBQ Chicken & Creamy Potato Salad with Pear Slaw
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Dill & Parsley Mayonnaise; 320 g Chicken Breast Strips; 1 Celery; 1 Pear; 1 packet BBQ Sauce; 1 sachet Louisiana Spice Blend; 2 packet Potato; 1 packet Shredded Cabbage Mix

HelloFresh

Recipes

NZ Quick BBQ Chicken & Creamy Potato Salad

with Pear Slaw

Get up to $175 off

Tags:

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

320 g

Chicken Breast Strips

Celery

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

Nutrition Values

Calories463 kcal

Energy (kJ)1940 kJ

Fat21.4 g

of which saturates3.1 g

Carbohydrate28.6 g

of which sugars17.6 g

Dietary Fibre4.9 g

Protein37 g

Sodium1310 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.

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!