Quick BBQ Chicken & Creamy Potato Salad
with Celery & Spinach Slaw
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.
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
Ingredients
1 bag
baby spinach leaves
1 stalk
celery
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
2
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
Utensils
Instructions
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.
• Divide BBQ chicken, creamy potato salad and slaw between plates.
