Quick BBQ Chicken & Potato Salad

Name: Quick BBQ Chicken & Potato Salad with Celery Slaw
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 2 potato; 1 packet dill & parsley mayonnaise; 1 packet chicken thigh; 1 stalk celery; 1 bag shredded cabbage mix; 1 bag mixed leaves; 1 drizzle white wine vinegar; 1 sachet Aussie spice blend; 1 packet BBQ sauce

with Celery Slaw

Up to 180$ + Free Treats / Extras for Life

Slather succulent seared chicken thigh in our BBQ sauce for a sticky glaze that's kind of sweet, kind of savoury, and 100% delish! Team it with a creamy potato salad and a crisp, refreshing slaw for a fast and flavour-packed dinner the kids can help out with.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Easy Prep

•Kid Friendly

•Naturally Gluten-Free

•Not Suitable for Coeliacs

Allergens:

Eggs

The quantities provided above are averages only.

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

potato

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

chicken thigh

1 stalk

celery

1 bag

shredded cabbage mix

1 bag

mixed leaves

1 sachet

Aussie spice blend

1 packet

BBQ sauce

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2222 kJ

Fat22.8 g

of which saturates3 g

Carbohydrate37.3 g

of which sugars14.8 g

Protein41.6 g

Sodium914 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain, then return to saucepan and allow to cool slightly.

• While potato is cooking, combine Aussie spice blend 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 (when no longer pink inside), 10-14 minutes. • Remove frying pan from heat, then add BBQ sauce, turning chicken to coat.

Little cooks: Take the lead and help flavour the chicken!

While chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and mixed 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.

Little cooks: Help combine the ingredients for the slaw.