Quick BBQ Chicken & Potato Salad
with Celery Slaw- Eggs
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!*
Ingredients
2
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
Utensils
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.
• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with potato salad and celery slaw.
