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!
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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
olive oil
20 g
butter
• 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.
• 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.
• 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.
• 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!