Quick BBQ Chicken & Potato Salad
with Celery Slaw
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, herby potato salad and a refreshing slaw for a fast and flavour-packed dinner.
This recipe is under 650kcal per serving.
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Unfortunately, this week’s shredded cabbage mix was in short supply, so some customers will receive a slaw mix instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
Ingredients
2
potato
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
chicken thigh
1 stalk
celery
1 bag
slaw mix
1 sachet
Aussie spice blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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 a medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove frying pan from heat, then add BBQ sauce, turning chicken to coat.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, thinly slice celery. • In a large bowl, combine celery and slaw mix. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add the 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 potato salad and celery slaw.
