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Quick BBQ Chicken & Herby Potato Salad
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Quick BBQ Chicken & Herby Potato Salad

Quick BBQ Chicken & Herby Potato Salad

with Spinach-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 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 30g 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!

Kid Friendly
Under 650kcal
Under 40g carbs
Quick Prep

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


Serving amount



1 sachet

paprika spice blend

(Contains Sulphites;)

1 packet

chicken thigh

1 packet

BBQ sauce

1 bag


1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil


white wine vinegar


Nutritional Values

Energy (kJ)2215 kJ
Fat25.6 g
of which saturates3.8 g
Carbohydrate35 g
of which sugars14.9 g
Dietary Fibre5.7 g
Protein38.3 g
Sodium932 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Large Non-Stick Pan



• Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil over high heat. Cook until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan and allow to cool slightly.


• While the potato is cooking, combine paprika 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 pan from heat, then add BBQ sauce, turning chicken to coat.


• 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 the 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!