Quick BBQ Chicken & Creamy Potato Salad

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

with Celery & Spinach 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.

Tags:

Calorie Smart

Allergens:

Egg

•Soja

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

1 bag

baby spinach leaves

1 stalk

celery

1 packet

Dill & Parsley Mayonnaise

potato

1 bag

Shredded Cabbage Mix

1 packet

chicken thigh

1 sachet

Aussie Spice Blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2147 kJ

Fat20.3 g

of which saturates2.5 g

Carbohydrate36.8 g

of which sugars10.1 g

Protein43.1 g

Sodium890 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 boiling water, season with salt and bring to the boil. • Cook potato in boiling water until easily pierced with a knife, 12-15 minutes. Drain and return potato to pan. Allow to cool slightly, then add dill & parsley mayonnaise. Toss to combine. Season to taste.

• While potato is cooking, combine Aussie 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 a medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from the 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 the celery, shredded cabbage mix, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.