Quick BBQ-Glazed Chicken & Corn Slaw
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Quick BBQ-Glazed Chicken & Corn Slaw

Quick BBQ-Glazed Chicken & Corn Slaw

with Ranch Potato Salad & Almonds

This recipe might sound like its involved, but the components are brought together in four simple steps, with some help 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!

Tags:
Quick
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Egg
Milk
Almond

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
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 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 sachet

All-American spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

20 g

butter

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Nutritional Values

Energy (kJ)2761 kJ
Fat31.6 g
of which saturates8.5 g
Carbohydrate45.1 g
of which sugars20.2 g
Protein45.3 g
Sodium1200 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick 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. Set aside. • Meanwhile, 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.

2
2

• 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. • While the corn is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, 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!

TIP: Chicken is cooked through when it is no longer pink inside.

3
3

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

4
4

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