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!
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 sachet
paprika spice blend
(Contains Sulphites;)
1 packet
chicken thigh
1 packet
BBQ sauce
1 bag
celery
1 bag
shredded cabbage mix
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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!