BBQ-Glazed Chicken & Ranch Potato Salad
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BBQ-Glazed Chicken & Ranch Potato Salad

BBQ-Glazed Chicken & Ranch Potato Salad

with Charred Corn Slaw & Almonds

This recipe might sound like it's involved, but the components are brought together in four simple steps, with somehelp from a handful of shortcut ingredients - like our sweet and smokey BBQ sauce for the glaze on the juicy chicken, and our creamy ranch dressing for the potatoes. You're in for a treat!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Milk
•Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 tin

sweetcorn

1 packet

ranch dressing

(Contains Egg, Milk;)

1 packet

chicken breast

1 bag

baby spinach leaves

1 bag

shredded cabbage mix

1 packet

mayonnaise

(Contains Egg;)

1 sachet

All-American spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2593 kJ
Fat29.6 g
of which saturates8.5 g
Carbohydrate42.9 g
of which sugars20.3 g
Protein43 g
Sodium1210 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Large Frying Pan

Instructions

1
1

• Boil the kettle. Cut potato into bite-sized chunks. • Fill a medium saucepan with the boiled water. Add potato and a pinch of salt. Cook over high heat until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan. Add the butter and ranch dressing, tossing to coat. Season with salt and pepper to taste.

Little cooks: Join the fun by helping toss the butter and ranch dressing with the potatoes!

2
2

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • While the potato is cooking, drain sweetcorn. Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes (cover the pan with a lid if the kernels are popping out). Transfer to a large bowl. • Meanwhile in a medium bowl combine All-American spice blend a drizzle of olive oil and a pinch of salt. Add chicken breast turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan this adds to the flavour!

3
3

• While the chicken is cooking, roughly chop baby spinach leaves. • Add spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil to the bowl with the charred corn. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of hot water.

Little cooks: Take the lead by tossing the slaw!

4
4

• Slice the chicken. • Divide chicken, ranch potato salad and charred corn slaw between plates. • Pour BBQ glaze over chicken. • Top with flaked almonds to serve. Enjoy!