Quick BBQ Chicken & Creamy Potato Salad

Name: Quick BBQ Chicken & Creamy Potato Salad with Kale & Celery Slaw
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet Dill & Parsley Mayonnaise; 1 sachet Louisiana spice blend; 1 packet chicken thigh; 1 packet BBQ sauce; 1 stalk celery; 1 bag Shredded Cabbage Mix; ½ bag baby kale; 1 bag baby spinach leaves; drizzle white wine vinegar

with Kale & Celery Slaw

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Slather succulent seared chicken thigh in BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury and definitely delish! Team it with a creamy potato salad and a refreshing kale slaw for a fast and flavour-packed dinner.

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Climate Superstar

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

1 sachet

Louisiana spice blend

1 packet

chicken thigh

1 packet

BBQ sauce

1 stalk

celery

1 bag

Shredded Cabbage Mix

½ bag

baby kale

1 bag

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2267 kJ

Fat26.6 g

of which saturates5.3 g

Carbohydrate47.2 g

of which sugars28 g

Protein36.3 g

Sodium1350 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 Saucepan

•Large Frying 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, over high heat, 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.

Little cooks: Help stir the mayo through the potato! Careful, it's hot!

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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, 14-16 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 kale, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season to taste.

Little cooks: Take the lead by tossing the slaw!