Quick BBQ Chicken & Herby Potato Salad
with Spinach-Celery Slaw
- Eggs
Slather succulent seared chicken breast in our BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury, and 100% delish! Team it with a dill and parsley mayo-spiked potato salad and a refreshing, textural slaw for a fast and flavour-packed dinner. This recipe is under 650kcal per serving and under 40g carbohydrates per serving. *Unfortunately, this week’s potato was in short supply, so some customers will receive sweet potato instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
2
sweet potato
1 packet
chicken breast
1 packet
celery
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 sachet
paprika spice blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. Peel sweet potato and cut into bite-sized chunks. • Add sweet potato to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. Drain, then return saucepan. • Add the butter, garlic paste and a pinch of salt and cook, mash until smooth. Cover to keep warm.
TIP: Add a splash of water if potato looks dry!
• While the potato is cooking, combine Paprika Spice Blend, a pinch of salt, and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing 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, 10-14 minutes. • Remove pan from heat, then add BBQ sauce, turning chicken to coat.
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 and baby spinach leaves. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste.
• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with herby potato salad and spinach-celery slaw. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The BBQ chicken was a clear favourite, with the paprika spice blend and sticky glaze drawing plenty of praise. The herby potato salad also won fans, though the slaw was frequently described as bland and in need of a better dressing.
- Ease of prep: Most found this a quick and straightforward weeknight meal, with several noting it came together in under half an hour. Younger and less experienced cooks also had great success with it.
- Suggestions: Many customers recommend adding mayo or a creamy dressing to the slaw instead of just vinegar and olive oil, and some stirred the dill and parsley mayo through the slaw directly. Others boosted the potato salad with extras like shallots, diced bacon, boiled eggs, fresh dill, or a pinch more seasoning, while a teaspoon of honey helped balance a BBQ sauce some found too smoky or sweet. A few customers found cutting the chicken into smaller pieces before cooking helped it cook through more quickly and evenly, and some had great results finishing the chicken in an air fryer before adding the sauce in the frying pan.
- Leftovers: Several customers enjoyed leftovers the next day, with the potato salad and chicken both holding up well cold or reheated. One reviewer noted the dish worked well for meal prep and work lunches.
- Portions: Chicken portions were a common concern, with many customers across both two- and four-serve boxes feeling there was not quite enough meat relative to the sides.
